Looked good but turned out watery. Flavor was good but simple. Cooked till the potatoes were soft or so it seemed, about 55 minutes. Broiled to get brown edges. Golden brown and bubbling we removed it and let it sit several minutes.
There was no way to dry the potatoes after the rinse. Oiled the potatoes as per recipe. But the lemon, water and melted cream cheese was runny as milk. Add that to the wet potatoes made it a fail.
Are the Russet potatoes peeled? They look unpeeled in the photo.