Reviewed: Jan. 27, 2004

These were very bland. I will just stick with my tried and true. I cut the potatoes in half and scoop out holding the potato with a potholder. I use about 1/2 cup of butter, add sour cream, garlic salt, no egg, and a package of Concord Foods Potato toppers, and of course, the cheese, and then top with more cheese. I usually make them ahead of time, refrigerate, and then bake at 325F for 30 - 35 minutes.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 9, 2003

Used this recipe at a dinner party I recently hosted. They were a hit! Side note though, if you have large potatoes, double the milk, cheese, egg and green onion. I also used a 4 cheese mix, added some peppercorn, used the entire bundle of green onion, and threw in some additional spices to give it a bit more kick. The results were great, very creamy.

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ERINPF

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Reviewed: Nov. 5, 2003

I thought this was a good recipe, it was a quick side dish for dinner. I added bacon and lots of butter because I like a lot of flavor. Very good!

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LONACOOK

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Reviewed: Jul. 9, 2003

These are the twice baked potatoes I've always remembered. They tasted great and were easy to make. Everyone loved them.

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VKOSTAROFF

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Reviewed: Mar. 5, 2003

The most important suggestion I can make is to prepare these potatoes ahead of time before slicing off the top and scooping out the inside because they were wicked hot to handle! I really think I burned off my fingerprints on my left hand! Next time I would leave out the egg and probably add sour cream. The filling needs more seasoning also. I might try a packet of Ranch seasoning or something similar.

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YUMYUM123

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Reviewed: Jan. 15, 2003

I just eyeballed the measurements and I didn't use egg. I baked some bacon since the oven was on anyway and added it to the mix. Everyone went nuts for it.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 2, 2003

Very good recipe! I added sour cream to the potato mixture, and I also topped the potato off with a dollop of sour cream and some bacon bits after baking. Here's a little short cut I used to cut down on prep time, I microwaved the potatoes first, then baked them for 10-15 mins to crisp up the skins, prepared the potato mixture, then baked them in the oven for the last 15 mins.

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HEATHERLOVESBRETT

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Reviewed: Apr. 28, 2002

as a single guy who is always on the lookout for simple things to make up...this ranks high on my list. very easy and tasty. i added extra butter and some sour creme as i read a few other reviewers did. would make again!

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STEVELEW1

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Reviewed: Apr. 27, 2002

This is a GREAT and EASY recipe. My nine year makes them for us! Thanks for such a great recipe

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STEVESSWEETIE

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Reviewed: Dec. 26, 2001

The basic recipe was good, but it was really on the bland, dry side. Maybe my potatoes were too big, but I had to add alot more milk than called for and lots of extra butter, and garlic salt to make it taste better. . . suggest you do the same.

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Lynn S

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Reviewed: Oct. 2, 2001

it was good but i didn't use enough butter maybe next time some sour cream mixed in would help too...overall this is a good recipe and it will be used again

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