The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 3, 2009
These were delicious! Everyone that ate them loved them.
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Photo by Mrs.Nichols likes to cook!
Home Town: Beaverton, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 29, 2009
This was pretty good, mostly tasted like good mashed potatoes in the skin. Will eat again w/ some variations though :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 18, 2009
Wow-these were incredible!! I doubled the recipe & added 1 chopped green onion(green part only) & a handful of shredded cheddar. Absolutely amazing! These will definately become a regular on the menu!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 14, 2009
yuck..didnt like the turn out of the recipe..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 14, 2009
My boyfriend absolutely goes nuts for these!!! I usually double the recipe and add a little shredded cheese to the mixture. I usually have more mixture than potato shells so I just bake the mixture in a glass dish for the same amount of time recommended. I recently served at a family dinner and every drop was gone.
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Cooking Level: Intermediate

Living In: Wales, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 13, 2009
Very nice! I was very skeptical after I tasted a little of the filling before they were baked. It just didnt taste that great and I figured it was a failure..but after cooking- they were amazing!!! I will be making these for special dinners. I love that these can be made and stuffed ahead of time, and then just pop them in the oven when you are preparing the rest if the meal.
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Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA
Living In: Berea, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 2, 2009
Jim & I both love this... Cont to cook..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2009
Very yummy! Even my picky kid (one of them, anyway) loved it, once I told her it was just mashed potatoes in a new package! It's worth taking the time to bake them in the oven rather than microwaving them - the skin is soooo much better!
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Cooking Level: Intermediate

Home Town: Portage, Michigan, USA
Living In: River Falls, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 21, 2009
These are the best twice baked potatoes I've ever eaten or made. Everyone loves them!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 17, 2009
Very yummy & creamy! Perfect. Because I baked potatoes in foil, I just had to be careful when scooping out the insides. They turned out fine. I would like to try it again with chives & green onions for added flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 14, 2009
Simple, creamy and delicious. Yum! I baked my two large potatoes in the microwave for 10 minutes and the let them rest for five before cutting them open. Followed the recipe as provided from that point on.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 13, 2009
So Good! I made these exactly to the recipe except I added cheddar cheese and crumbled bacon to the mix, and instead of paprika on top I sprinkled more cheddar. I also found it easier to just cut the potatoes in half and scoop out the pulp that way...I had a hard time keeping the potato together with just the slit in the top. I highly recommend this one.
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Cooking Level: Intermediate

Home Town: Grass Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 29, 2009
Very good! Liked using cream cheese much better than the loads of butter, sour cream and milk I use in my other baked potato recipes...same creamy results but with the use of flavored cream cheese (i used onion and chive) it really added another level...delicious
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Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 27, 2009
Great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 22, 2009
Fantastic!!! enough said
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 13, 2009
I used this recipe to serve 45 folks at a family campout this weekend! It was truly fantastic! I added bacon bits, garlic salt and parmesan cheese to the creamy potato mixture and it was the highlight of the dinner menu! Thanks
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Lusby, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 6, 2009
Excellent! I quadrupled the recipe for company and used a combo of whipped chive & onion cream cheese and plain whipped cream cheese. I also used garlic salt and topped the potatoes w/ shredded cheddar before sprinkling with paprika. I had so much filling that I put the extra in a bowl and baked it with the prepared potatoes. Definitely a crowd pleaser!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 6, 2009
Sprinkled bacon on top and fresh garlic chives, delicious...Made them twice already!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Nokomis, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 5, 2009
I made these for a bbq a couple months ago and since then, everyone has been asking for them for every bbq. its summertime and i've been avoiding the oven but i baked them the night before, fridged them as is and then cut and stuffed them the next day. They were still fantastic and my cousin-in-law ate 7!!! I sub shredded cheese for paprika and i also toss a layer of the cheese in the empty shell before i stuff it for a cheesy surprise. Keep it simple!
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Cooking Level: Intermediate

Home Town: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 1, 2009
Excellent! I baked the potatoes one day, put them in the fridge, and then made the filling the next day. They turned out wonderful! I added cheddar cheese and onions for extra flavor.
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