Reviewed: Jun. 18, 2008

Sooooo rich and yummy! I added about a cup of sour cream for creaminess and used casserole shredded cheese (found it at the groc...the only cheese w/ american I could find!). Loved it with steaks on the grill and sauteed veggies.

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LCGREEN

	Cooking Level: Intermediate Living In: Covington, Georgia, USA
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Reviewed: Jun. 17, 2008

With a few modifications this recipe was INCREDIBLE! I chose to cube the potatoes and cook them almost completely before baking to reduce baking time. I used 3/4 sour cream and 1/4 mayo, and I added just a bit of steak spice to the dressing mix. Also, I added green onion instead of olives for color. Real cheese is a much nicer touch as well. Scrumptious!

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Tarron Fabbricino

	Cooking Level: Intermediate Living In: Calgary, Alberta, Canada
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Reviewed: May 27, 2008

Absolutely a keeper!! Have made twice now. Only difference I made was to use a 5lb bag of baby red potatoes which I baked then left the skins on...as much for color as for extra texture. Also used shredded cheddar instead of american. And omitted the olives. The boys loved it!! Hard to please 14, 9 and 5 yr boys. But they all came back for seconds!!

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BUCKYGAL22


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Reviewed: Mar. 24, 2008

This got great reviews from the family at Easter dinner. I wanted something different than mashed potatoes and I definitely found it! I used cubes of mozzarella cheese (hubby doesn't like cheddar or american), ranch dressing instead of mayo, and 9 good-sized potatoes. This was more than enough to feed 12 people. I will definitely make this again, even for everyday meals. It would probably even be good served cold.

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StayHomeCook

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Escondido, California, USA
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Reviewed: Jan. 11, 2008

Wonderful recipe. I used 1/2 shredded cheddar and 1/2 shredded velvetta and some garlic powder. Also, I used 3/4 sour cream and 1/4 mayo as others have suggested. Goes great with BBQ.

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CharBear

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Dec. 1, 2007

Loved this recipe! My husband thought it was a bit "rich", but I felt it was an excellent dish for company! Four stars because I felt that adding the bacon and THEN baking caused the bacon to get overdone. Best to top with the bacon 15 minutes before done baking. Thanks for a nice recipe!

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GINNYANN1

	Cooking Level: Expert Living In: West Bend, Wisconsin, USA
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Reviewed: Nov. 16, 2007

My mom has made this for me since I was a kid. I don't put olives in the recipe and I use Miracle Whip instead of mayonaise. My friend makes this recipe also and she leaves the skin on the cubed potatos. It is good that way as well.

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A.Hall


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Reviewed: Oct. 9, 2007

I made this for a church pot luck and by the time I got up to the spot on the table where these were, they were gone! I'm giving this a 4 based on that, and seeing as I didn't get to try it I have no idea how these tasted! It is a bit time consuming to make, but aparently the effort was worth it!

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smllover

	Cooking Level: Expert
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Reviewed: Sep. 28, 2007

Fantastic!!!!! I have never added the olives though

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Michele Russell


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Reviewed: Sep. 9, 2007

I used bacon bits instead of real bacon because I had it on hand. I tossed bits in with the mix before baking. I also used sliced american cheese-no difference. I crushed potato chips and scattered on top of salad before baking. We enjoyed this recipe.

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denise-pittsburgh

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA
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Reviewed: May 31, 2007

Wow! Made 2 trays of this for my son's 16th b-day party, and it was nowhere near enough. Awesome recipe!!! Used shredded cheddar, added about 1/4 cup of sour cream and replaced the olives with chopped green onions. Thanks for the recipe and all the tips. This one's a keeper.

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Danny

	Cooking Level: Intermediate Home Town: Hollywood, California, USA Living In: San Diego, California, USA
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Reviewed: May 2, 2006

This is just wonderful! It tastes just like a baked potato. It's like having ice cream!!!

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Heidi Boll Snapp

	Cooking Level: Intermediate Living In: Aloha, Oregon, USA
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Reviewed: Mar. 17, 2006

This is out of this world! The Best potoato salad I've had.

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Greg

	Cooking Level: Intermediate Home Town: Saint Joseph, Missouri, USA Living In: Atchison, Kansas, USA
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Reviewed: Jan. 30, 2006

I made the recipe for 4 and left half the skins on the potatoes and removed the rest, I also used shredded cheddar instead of processed cheese. The mayo made it a little greasy but it crisped the potatoes on the outside great. It was very tasty but I may try half sour cream and half mayo like someone suggested. Simple painless recipe that I'm already planning meals around. Went great with ham!

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WHPOOH

	Cooking Level: Expert Home Town: Fairport, New York, USA
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Reviewed: Jan. 30, 2005

Artery cloggin' heart stoppin' good! I used cheddar instead of Velveeta like others suggested and I replaced the green olives w/ green onions. Yum!!

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SLS73

	Cooking Level: Expert Home Town: Newberry, Michigan, USA Living In: Rhinelander, Wisconsin, USA
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Reviewed: Dec. 7, 2004

Absolutely delicious. I have made this exactly as the recipe stated and have also made a "mashed" version omitting the olives. I then serve it with eggs for breakfast. Great for camping. I made this for a potluck and literally had to give the recipe to 8 people! A great hit. Hint: Use Best Foods Mayo for the best taste or use grated cheddar cheese. Yummy.

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