Reviewed: Jan. 23, 2013

I love this technique for cutting the tops and stuffing these spuds. The Paprika on top gives these a nice colorful touch. I had to leave the egg yolk out - due to allergy concerns - I just added a spoon of sour cream to help hold it all together. Can be made ahead. Very nice presentation.

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jan. 30, 2013

This is so easy. I always thought twice baked potatoes looked nice, but I didn't know how easy they were to make. I wish I would have had some chives to go on top of these, that would have made them perfect! I'm keeping this recipe for sure. It is something I think you can tailor to suit multiple occasions and dishes.

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ashleymarie856

Cooking Level: Expert

Living In: Negaunee, Michigan, USA

Reviewed: Feb. 4, 2013

Simple, great, versatile, to the point. Good food, delicious. The boy pretty much demanded I make it again!

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Reviewer:

purplegin

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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Reviewer:

holyoke1959

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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Reviewer:

jan2keno

Cooking Level: Intermediate

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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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

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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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Apr. 15, 2013

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

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GOT

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: 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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