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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 9, 2008
Yummy! Be sure to use russets; their skins are the thickest. I cut mine in half and scoop out the flesh. I also saute my onions separately and I use about 1/2 cup. I add Italian seasoning to the beef, up the amount of sour cream and shees and this is a great meal!
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Reviewer:

Kristin Lukow
Photo by Kristin Lukow
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 22, 2007
This was good but next time I would add some taco seasoning to give it a little more taste.
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Reviewer:

Elaine E
Cooking Level: Expert
Home Town: Owatonna, Minnesota, USA
Living In: Chino Valley, Arizona, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 19, 2007
It tastes okay, not that big of a hit with my husband or myself. Scooping out the potatoes without them falling part is difficult.
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Reviewer:

jezzika
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 14, 2006
I gave it a four stars only because this was a rush dinner and I didn't have sour cream and a few other things on hand. My potatoes fell apart when I scooped out the insides, but the potatoes here have very thin skins. I thought it was good. Tasted sort like a shepherds pie in a baked potato. Next time I'll do exactly as the recipe says and see how the flavor turns out. Very filling!
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Reviewer:

MAGGIE35
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Cooking Level: Intermediate
Home Town: Anderson, Indiana, USA
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