Reviewed: May 8, 2013

So good!!! I've made it a couple times and both times everyone raved about it. YUM!

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Reviewed: Apr. 16, 2013

I omitted the fried onions due to my family's gluten allergy. Everyone enjoyed it. Next time I will try adding a gluten free substitute for some crunch on top.

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Kara

Cooking Level: Intermediate

Reviewed: Apr. 7, 2013

This was wonderful! I used half the amount of low fat sour cream and used light cream cheese instead of the other half of sour cream. I also decreased the butter by about 2 tbsp. French fried onions were a great topping as well.

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Krista

Cooking Level: Expert

Reviewed: Apr. 2, 2013

This was a hit for Easter. Followed recipe to the letter. Will definagely make this again.

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Marsha

Home Town: Brighton, Michigan, USA

Reviewed: Feb. 12, 2013

This was really good and so simple to make up ahead of time. You can get it ready and then refrigerate it and cook it just before you need it. Yummy.

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AUNTYLENE

Cooking Level: Expert

Living In: Swift Current, Saskatchewan, Canada

Reviewed: Dec. 26, 2012

My family loved this dish. It tastes just like a loaded baked potato, but better. You don't have to put out all those toppings.

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Ann T.

Reviewed: Dec. 25, 2012

Made it for Christmas and everyone raved about how delicious it was! I only added butter, salt and cheddar inside and put the rest of cheese, bacon, and French onions on top. I rested foil on top so the French onions wouldn't burn. I let people add fresh minced chives and sour cream on top of their portions. Scrumptious!

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Reviewer:

JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

Reviewed: Dec. 7, 2012

Delicious! Not very healthy though. I didn't make any modifications.

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pickles

Cooking Level: Intermediate

Reviewed: Nov. 28, 2012

This makes up ahead of time really well. I took it up to the point of baking, the day before Thanksgiving and I cooked and crumbled bacon and left in plastic baggie the day before as well. Thanksgiving day pulled it out of refrigerator an hour before placing in oven, added about a 1/4 of milk and mixed, then cooked for 30 minutes at 325 then topped with additional cheddar, bacon and onion rings, cooked for another 5 minutes then turned off oven and let it sit there until time to put it on the table ( another 30 minutes ). Rave reviews from everyone.

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Reviewer:

T. SHIRLEY

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Sterling, Virginia, USA

Reviewed: Nov. 23, 2012

I doubled the recipe and it fit into a 9 X 13 casserole dish perfectly. I didn't quite have the full two cups of sour cream but really it was just fine with less. I didn't pre-melt the butter, just put a room temperature stick in and mashed with the potato masher. I put the garden fresh chives and crispy bacon in the potatoes and then topped with a bit more cheddar and the french fried onions the last five minutes of baking. (Just a tip, boil the potatoes in chicken broth for added extra flavor)

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