Reviewed: Aug. 31, 2009

I made this recipe for overnight company - and the next morning I discovered they had raided the refrigerator overnight and had eaten the rest of the potatoes! Excellent recipe - except additional salt was not needed because of the bacon and cheese having more than enough salt. I didn't have bottled dry chives so I used fresh instead. Will make again!!!!!

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irish judy

Cooking Level: Expert

Home Town: Magalia, California, USA

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Reviewed: Aug. 27, 2009

we love this recipe.. I used diced ham, and added some fresh grated garlic, and sweet basil.. we omitted the bacon.and my family likes this recipe because there is always some left for the next day..when my kids see what I am making, they will actually volunteer to help.That doesn't happen often!! thank you, for this wonderful addition to our dinner menu.

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shelly1966

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 22, 2009

I made this a couple of times since finding it. Once for at home and again today for a pot luck dinner at church. We loved it the first time we tried it. I halved the recipe for us because it does make a lot. I cubed and cooked the potatoes in boiling water for ten to fifteen minutes instead of cooking them whole and then cubing them. Either peeled or not both ways work great. I also sauteed the onion in the same pan I cooked the bacon in after draining almost all of the bacon grease out. Thanks for a great recipe.This dish will take the place of the ones using frozen hash browns and canned soup from now on for us.

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figgy

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

I took this to my son's pot luck, end-of-band-camp dinner. I served it in a blue glass lasagna pan and I had a lady tracking the pan to ask for the recipe at the end of the night, lol! I was told by the lady manning the table, that everybody wanted the recipe, SO, it was a fabulous success! It disappeared super quick. I only used about 3.5lbs of potatoes, about 4 to 5 cups of cheese (sprinkled 1/2 c on top about 10 min's before it was done). I also only used 12 strips of bacon and half of a large onion. I used the full amount of sr cream and red. fat mayo. Prepared the day before, then cooked about 1 hour.

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Judy Jones

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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Reviewed: Aug. 5, 2009

I had a bunch of mashed potatos left over so I used those instead, it was great! Like a huge twice baked potato!

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Kristen H

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

Very Very Very Good!

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Belinda

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Reviewed: Jul. 17, 2009

Great use of red potatoes! Very easy to make with stuff on hand one night, and everyone loved them, me especially! I saved the leftovers and hide them for myself for the next day. ;)

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jun. 12, 2009

I'm debating back and forth between 4 stars and 5 stars. 4 for me because it was really good but not out of this world, but my husband has declared it his new favorite side dish so that automatically bumps it up to a 5. And to the person who rated this recipe a 1 because they had to bake it for an hour and the potatoes were still hard.......re-read the directions. It states that you are suppose to use cooked potatoes! User error, not recipe error so try this one anyways:)

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Jun. 10, 2009

Made this for a church potluck and received great reviews! I used "light" mayo and sour cream too with no problems. This dish serves many and we're still enjoying the leftovers. This is now in my "keeper" file.

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Johanna

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

Made it just at the recipe said and it was fabulous. A big hit with all the family. Will make many times again.

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Dee

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Reviewed: Jun. 6, 2009

I'm sure it tastes good (smells good!) but it was in the oven for an hour and the potatoes were still hard - so I covered it to try and soften them that way and am still cooking it almost an additional hour later. I'm not sure what happened but it just isn't working out.

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AlaskaJenni

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 2, 2009

amazing!! i used a mexican mild velveeta cheese instead of the regular and I added a few red ad green peppers. every one at the party loved them!!

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CaseyB!

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Reviewed: May 26, 2009

Absolutely delicious Karen! Added garlic and onion powders, otherwise followed the recipe exactly. I not only saw second helpings at my table but third and fourths! Thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 11, 2009

One word to describe - AWESOME! I took this side dish to a Mother's Day cookout and it was a real crowd pleaser. The only change I made was to use real bacon pieces from a jar (2) and I cut the chedder and sharp cheddar to 2 cups each. That was plenty of cheese for this dish. Even my fussy nephew gave me a "thumb's up". Will definitely make again.

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Cora

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Reviewed: May 6, 2009

This was easy and tasted delicious!

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Diane R.

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Reviewed: May 4, 2009

Yummy! Can't wait to make again!

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Apr. 20, 2009

FABULOUS! RAVE REVIEWS! I omitted the mayo and added extra sour cream. Otherwise I made it as recipe states. I did bake the potatoes before cutting them up for the casserole. I will be making this often!

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Lynnje

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Reviewed: Apr. 18, 2009

Fabulous!!! I made this for a ladies brunch, and it was a HIT! Everybody wants the recipe! I substitued crumbled turkey breakfast sausage for the bacon because that's what I had, and it worked great. I used regular best foods mayo & fat free sour cream, and chopped green onions only. And I lowered the salt to 1/2 tsp. instead of 1 tsp. It was really great, and I would definitely make this again, and am adding it to my favorite recipes!!! Thanks!!

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gmg

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Reviewed: Apr. 18, 2009

Made this on Easter to accompany my brother-in-law's Greek leg of lamb--which is always great! This recipe added a twist on the menu and everyone agreed...was absolutely delicious! Based on some of the reviews, we did cut back by about 1/3, on the cheese cubes and added about 1/3 less shredded on top to brown up the last 10 or so minutes of baking. Probably cooked 10 to 15 minutes longer also since we made sure the potatoes were firm when adding to rest of ingredients--wanted to make sure the potatoes held up (cut in smallish cubes). Also sauted the onion and 2 garlic cloves in a little of the bacon drippings. Added garlic salt and pepper to taste...we always add these 2 ingredients to practically everything...and the result was an excellent dish! We very seldom eat this type of food, so when we do...it better be worth the calories...It definitely was!!!

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ELWOODWILSON

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 18, 2009

I've taken this to my in-laws, work and made it for friends....everybody asks for the recipe. I perfer eating light, so I tried it with light mayo. That was a mistake. The texture really changed. So, stick to the whole mayo and whole sour cream. Excellent!

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RobinLouise

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Baked Potato Casserole

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