The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 11, 2009
Delicious! Suggestion - make twice as many as you originally plan, they fly off the tray.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 28, 2009
Recipe was a huge hit, and they're pretty to look at too! I cut the end off a ziploc bag to pipe the filling into the little potatoes- worked great! I highly recommend this recipe.
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kvl

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 5, 2009
I followed this recipe with small modifications, increasing it to 75 servings for a wedding reception. I used larger red potatoes to serve them with an entree vs. using them as appetizers. I had a large qty of shredded cheddar so I used that instead of Monterey Jack. I also used small-diced turkey pastrami in place of bacon as I had that on hand. Delicious!! I froze them individually, then in freezer bags. For serving, I thawed them and reheated at 400* so some of the slight "mushiness" of the potatoes would evaporate quickly. Just heat through and serve. I personally don't care for potatoes very much, but these changed my mind! Will share this recipe with others and will make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 30, 2009
AMAZING! These potatoes are absolutely great, I served them to my in-laws and parents, and they all went crazy over them. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 22, 2009
This was very good and very elegant! I used Parmesan instead of Jack, roasted garlic instead of regular, and skipped the bacon.
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Photo by NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 4, 2009
Such flavor! These were a hit and will surely be added to my list of favorites. So easy----and a crowd pleaser too!
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Jen
Photo by Jen

Cooking Level: Intermediate

Home Town: Jasper, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 2, 2009
I made this for our Super Bowl party. Everyone said it was the best at the party. I sliced my potatoes before baking and brushed the skin with olive oil. They loved the flavorful, crispy skins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 1, 2009
The biggest hit of our holiday open house! I used yukon gold potatoes and topped with a bit of extra shredded cheese.
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Cooking Level: Expert

Living In: Tai Tam, Hong Kong Island, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 6, 2008
I LOVE twice-baked potatoes, and since my husband prefers red potatoes. This was just what I was looking for. I cooked them the way I do russets; rather than baking, I do the first "bake" in the microwave and the second on the grill. It saves time and gives them that unbeatable smoky flavor!
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Cooking Level: Intermediate

Home Town: El Cajon, California, USA
Living In: Duncan, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 11, 2008
Excellent Recipe! I followed it exactly. I made it for a party and everyone LOVED them. This is a keeper forsure. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 9, 2008
really good, mine turned out great, though I used baking potatoes instead of new potatoes.
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Cooking Level: Intermediate

Home Town: Piedmont, South Carolina, USA
Living In: Clemson, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 3, 2008
YUM! These were fantastic! I used fat free cream cheese and sour cream and they were still amazing. I also used bacon bits, and just sprinkled on the top because I forgot the bacon. I will definitely be making this again. Thanks!
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Tampa, Florida, USA
Living In: Monterey, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 3, 2008
Very good! A nice change from regular twice baked potatoes. I was asked for the recipe from our dinner guest. Served with crab legs. It was kind of a lot of work, but it was worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 22, 2007
I made these for my immediate family last night at dinner and we all loved them. They were delicious! I made exactly as the recipe stated, and they turned out great. I plan to double the recipe and make them for a large group for Christmas dinner. Thanks for a great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 19, 2007
I've made these several times now, and they always get rave reviews. Using new potatoes and the Monterey Jack cheese gives a little different flavor than most twice baked potato recipes. Good stuff!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 18, 2007
Was very good! I made then for a pool party *slash* BBQ and it substituted for fries quite well and I was able to make then ahead of time. (Quite convenient when cooking for 40!) Will make again, for sure!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 4, 2007
Very nice recipe. I made this and even my picky 4 year old loved them. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 18, 2007
Everything you want in a potato dish! These were so easy to make... I recommend outlining the innards with a knife before scooping (leaves less room for error and you don't have to wait forever for them to cool). My husband and I divided the taters after the initial bake time so that we could make regular dilled new potatoes for potential guests that would be picky about all the fixins. For the twice baked, we added about an extra table spoon of sour cream to offset the cream cheese and for taste. Ooh, and parmesan cheese sprinkled on top makes them even more mouthwatering. What's even better about these is that you can freeze them for instant appetizers at a later date. For the faniciful, use a pastry bag to pipe fill into potatoes after whipping them instead of mashing. Sprinkle with cajun seasoning and your favorite herb for looks and taste.
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Photo by ThreebyFiver

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 6, 2007
Absolutely wonderful! My husband & I loved every single bit of this recipe. I even took left overs to work the next day and they were still great.
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Amy
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Cooking Level: Intermediate

Home Town: Mitchell, Illinois, USA
Living In: Granite City, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 15, 2007
I love this recipe! A great friend of mine had told me about this recipe, and that he had read it in "Taste of Home." It is time consuming, but it is well worth it. Fantastic recipe, and people WILL ask you for the recipe! Absolutely awesome! Try it!
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