Reviewed: May 26, 2013

Great to make ahead. You can also freeze them. Any combination of cream, butter, and cheese works well to give the creamy taste and tang of cheese. Hard to ruin this recipe. Never any leftovers!

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janetsteph2

Reviewed: May 15, 2013

Unbelievably fantastic! Followed the recipe exactly but for a minor substitution of 1/4 c. of sour cream + 1/4 c. of milk for the heavy cream. It's time consuming to make these, but so worth it when you have the time. They look gorgeous and would be great for a dinner party.

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Steph

Cooking Level: Intermediate

Reviewed: May 11, 2013

This recipe made me look like a pro all your tips in the video ( you must watch it there are tricks you never would have thought of ) thank you! Making again for Mother's Day. Love the hot pepper .

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CJ'sRunningKnot

Cooking Level: Expert

Home Town: Long Island, New York, USA

Reviewed: May 9, 2013

I added Crawfish, and more cheese and chives. with chives on top. wonderful just wonderful.

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sammieWho

Reviewed: Apr. 15, 2013

I made these for dinner guests and they were light, fluffy, and delicious!

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GOT

Reviewed: Mar. 27, 2013

This was my first time making twice-baked potatoes, and they came out truly delicious. I remember in Chef John's video for this recipe that he said he hoped people would experiment and do their own take on the perfect twice-baked potato, so I did. :) My own version of this will be quite different from this, but first of all, I took his advice and chose very round potatoes for baking. I added sour cream, shredded cheddar cheese, butter, and a little paprika, salt, and pepper. I feel like this is a base model for whatever kind of potatoes you want to have. It was fun to experiment. My husband and I scarfed these down with 57 Sauce. (I know, completely unlike this recipe, but I'm taking Chef John's advice and that's my excuse.) These looked really classy, too. Will make again and again! Thanks, Chef!

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Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Mar. 23, 2013

These potatoes were very flavorful with the green onion mixed in. I chose this recipe because I was out of sour cream and this recipe doesn't call for it. And you don't miss it. I did add a little garlic salt for extra flavor, and I used yellow cheddar as I did not have white. I like that the section sliced off the top is used inside the shell. No waste! Will definitely make again.

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Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Mar. 7, 2013

This was great. I've made twice baked potatoes before and I'm throwing out that old recipe for this one. It had much more flavor (the amount of butter probably helped) and I liked the cayenne and paprika. I added ground beef in mine to make it a main dish. I didn't have any heavy cream on hand (who does?) so I subbed whole milk and melted butter (it says online that can be a substitute). It turned out great. I also sprinkled cheese on top before I threw it in a second time. Dipped it in some barbecue sauce and it was amazing (although it's fine without the sauce, too). The only reason I'm giving it 4 stars it because of the time it took. But definitely worth it.

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Lacee

Cooking Level: Beginning

Reviewed: Feb. 12, 2013

My family raved about these potatoes... definitely worth the extra effort for a special occasion. I had no heavy cream on hand and had substituted about 1/3 c. of cream cheese (1/3 less fat version) and 2 Tbsp. of milk.

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jan2keno

Cooking Level: Intermediate

Reviewed: Feb. 10, 2013

This is outstanding, have done twice baked before, but learned a few tricks from this video, thanks. For those who are nervous about white potatoes, try sweet potatoes or yams. The other ingredients can be tweaked, but the original is always the best,,, why mess with it? I agree,, don't eat it Charles!

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