My partner and I absolutely loved these! I used low fat cream cheese,fat free sour cream and topped them off with some fake bacon bits. I had pretty big potatoes, so I used a little more sour cream and milk than called for. Usually I put cheese on my twice baked potatoes, but these were so delicious, the extra flavor was unnecessary!
LATER DATE: I made them again by microwaving them for 18 minutes and then scooping out to make the mix. When I put the mix back in, I baked them for 15 minutes at 375 to heat through. They were still very delicious, but the skin wasn't as crisp. Easier to scoop the insides, though.
UPDATE: In an attempt to save time, I tried these with a food processor. I just threw it all in there and let 'er rip for a few minutes. Most of you more experienced cooks probably already know this, but for the newbies out there, DON'T DO IT! They were just gross, like a glue consistency. Luckily, my partner will eat anything! Made the usual way, though, still the best potatoes I've ever had after my mom's!
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