Reviewed: Oct. 16, 2009

This recipe is not as good as twice-baked potatoes and requires more work. The red potatoes are difficult to scoop out without breaking skin. Probably will not make again.

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princessxcooks

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Sep. 8, 2009

I made these a couple weeks ago and I'm making them again tonight.My whole family loved them even my very picky husband who said at first he didn't want any because he don't care for potatoes.....so of course he changed his mind and I got less...lol...oh well thats love. I followed the directions but didn't measure anything just added to our liking.

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vickie

Cooking Level: Expert

Living In: Bentonville, Arkansas, USA

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Reviewed: Jul. 12, 2009

These were okay they were missing something to me. Maybe because they are so small you can't really taste the filling, I don't know but everyone I ate I tried to figure out what it was missing but never could figure it out. I followed the recipe, but I'm not sure how long I boiled the potatoes for but I do know it was longer than 10 minutes. My little brother said liked them but he only ate 2 of them so not sure how much he really liked them. They did look cute, except for the few that the skins did break.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

These are great!! I make them all the time! They are time consuming, but its worth it, and they also reheat very well! You have to boil them for more than 10 minutes in order to get the middle out, and I add quite a bit more butter and cheese than the recipe calls for!

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Hannah & Bull

Cooking Level: Intermediate

Living In: Lafayette, Louisiana, USA

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Reviewed: Jun. 15, 2009

These were really really tasty. You can really add anything you want to these. I made them with the little gourmet potatoes. It was a job getting the potato out because they were so small but it was worth it. They were so dainty! I mashed the potatoes and they were really smooth. Added more chesse. Lish

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Jun. 12, 2009

Absoluteley awesome. Perfect as an appetizer or with a steak dinner. I don't use parsley however, but dill weed is a must. Adjust cooking time for size of potatoes, but otherwise perfect just as it is.

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DECAFinNW aka Kahleia's Grammy

Cooking Level: Intermediate

Home Town: Sidney, Nebraska, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Jun. 12, 2009

YUM!! This was so good and makes a cute presentation. Used skim milk instead of sour cream to cut fat and it was fabulous! This one is definitely a keeper!!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 3, 2009

These are awesome appetizers. I made 40 for a party and they were gone before all the guests arrived. I'll have to double the recipe next time!!

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Laura

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Reviewed: May 31, 2009

One easy trick I'd like to share for making these is to cut a small slice off the bottom off two ends of the potao before havling them so the round has a little "flat" on the bottom to keep the potato from rolling around. Very good recipe. Great for rounding out party sized "bites" menu. Great for BBQs or a Super Bowl party too. The recipe could use a little more onion flavor in the form of garlic, green onion or a lot more chives. Still pretty tasty as written.

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CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: May 30, 2009

I make a similar recipe and it says to place potatoes in a small bowl and drizzle with 1 tablespoon olive oil. You can sprinkle with 1 Tablespoon kosher salt. Toss to coat and place on a baking sheet. Bake at 350 degrees for 40-45 minutes or until tender. Remove from oven and let cool 15 minutes. Cut each potato in half lengthwise. Scoop out potatoes with a 1/4 teaspoon measuring spoon leaving shells intact. Place back on baking sheet and bake 10 more minutes. Let cool and fill with filling. The 1/4 teaspoon measuring spoon works really well.

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Lulu

Cooking Level: Intermediate

Home Town: Celina, Ohio, USA

Living In: Lexington, Kentucky, USA

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Reviewed: May 30, 2009

I have been making these for years. I've done alot of catering in the past. An easy trick for these potatoes is to cut in half raw. Scoop out the potato. Salt water and boil the skins. Red potatos are very easy to scoop out raw. Cook the scooped out potato as you would mashed potates. and proceed with receipe. saves time and aggrevation of skins breaking.

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mary sue moore

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Reviewed: May 29, 2009

I have been making these for a long time. I cut the small red bliss potatoes in half and scoop out the center with the small size melon baller while the potato is still raw. Place the potatoes in a steamer basket and steam them in a pot of water til cooked through. Let cool and fill with your cheese mixture and bake when read to serve....the skins do not break if you scoop the potato raw. Also, I use Asiago cheese...good luck.

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kalush

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Reviewed: Jan. 21, 2009

These are good and not hard at all. Just don't get the real tiny potatoes. The skins tend to be to soft and break. I just made a circle with a spoon and scoped the potato out. I think next time I will sprinkle a little salt on the potato before I put the filling in.

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Sabreana

Cooking Level: Intermediate

Home Town: Columbiana, Ohio, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Jan. 7, 2009

These are very time consuming but worth it. My husband loved them. Will make again.

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shawna

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Reviewed: Jan. 4, 2009

Next time I will cook the potatoes for at least five minutes longer as my potatoes were undercooked.

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dawn555

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Reviewed: Jan. 3, 2009

These turned out great! It was a little bit of a pain scooping out the insides, but once I did a few I got the hang of it. I used pre-cooked bacon bits rather than cooking bacon. I boiled the potatos longer than ten minutes, maybe more like 14 minutes, but they still could've gone a bit longer. I made about 20 of them and baked half on new year's eve, and put the rest in the fridge to bake the next day. They came out yummy both times.

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Beth

Cooking Level: Beginning

Home Town: Salem, Massachusetts, USA

Living In: North Grafton, Massachusetts, USA

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Reviewed: Dec. 29, 2008

These were really good! I recommend microwaving the potatoes and using Oscar Meyer real bacon pieces as it is much, much faster! I also mixed most of the cheddar cheese in with the potato filling and then topped with the remaining cheese.

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meghanm3

Cooking Level: Intermediate

Home Town: Auburn, Illinois, USA

Living In: Divernon, Illinois, USA

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Reviewed: Dec. 8, 2008

Very good, very easy. This recipe will be in my "party rotation" now. I'm not exact with the measurements because I just use what I have on hand, and that is the beauty of it - it lends itself to substitutions. Anyway, the only change that I suggest (just for ease) is that I use the bagged "real bacon pieces" that you find on the salad dressing isle. It just saves time and mess and tastes just as good.

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SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 9, 2008

This recipe was a hit at my house. My husband would have eaten all that I made if we did not have dinner guests over. He is not an onion or chive fan, so I left that off the recipe and it still turned out incredible.

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jkpbutterfly

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Reviewed: Oct. 24, 2008

Hit of the party! Only reason not 5 stars is the amount of putzy time required to put it all together and keep the skins on the potatoes while handling. Also cut the tip off the bottom of each to keep them from tipping. Brushed the skins with olive oil and sprinkled with sea salt to keep skins crispy. Skipped the bacon and season salt. Substituted parmesan for cheddar cheese. Substituted fresh rosemary for chives. Reduced sour cream by half and added 2 oz of cream cheese and 1 oz cream. These kept well in the oven when guests arrived late. They also reheated well as leftovers. Next time I will make extra to freeze for future use.

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