Reviewed: Mar. 20, 2008

Very Good and Easy...

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Reviewed: Mar. 17, 2008

The portions were enormous, way too much onion. I would cut the all the ingredients in half to portion correctly, then I would cut the onions in half again. Also, the crushed red pepper gave it a snap, but some people have a problem with peppers, so consider who you are serving this to before putting in the crushed red peppers. Or put in less.

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Linda P

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Reviewed: Feb. 11, 2008

I followed the recipe exactly except I left out the bread crumbs. This was a really good, spiced up, away from the ordinary twice baked potatoe, my husband and five children all loved it.

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Cheri Nobriga

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

I've been making this recipe for a couple of years, and it's always great. You really can't go wrong with changing up the ingredients a litle bit to suit your taste. I do not use the large baking potatoes; rather, I do as another user suggested and use small red potatoes. I cut them in half, toss the potatoes in a little oil and salt, then bake them cut-side down until done. This takes much less baking time than with the larger potatoes, and they make nice, small servings. I also like to half the sour cream and add about 4 ounces of cream cheese to give them a little different taste and texture.

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EMJ9

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Reviewed: Jan. 9, 2008

I did not use the mushrooms or the onions (my husband hates them), so I substituted onion powder. This recipe was really good, it is just very tedious to make. I would not suggest using regular russet potatoes, the taste ended up a little off and the filling tasted better alone. The next time I will use the better quality baking potatoes.

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deggiesmom

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

I made some adjustments to this recipe. I put just a dash of red pepper flakes, and left out the mushroom. I also used turkey bacon and fat free sour cream, and about half the amount of cheese, but they were plenty creamy and delicious! I loved the "kick" that the black pepper gave them.

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Bethany

Cooking Level: Expert

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Reviewed: Jan. 5, 2008

Baked these for Christmas and froze six halfs to use at a later date. Reheated today and I swear they were even better than on Christmas day. I will most certainly make these again. Thanks for a great recipe.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Dec. 25, 2007

These were good! Except that I messed up and used 2x the amount of sour cream. I was so bummed about that but actually they were still good. Maybe a tad too much heat from the red pepper, may cut back on that for next time. Went great with our prime rib for Christmas dinner.

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MelissaL

Cooking Level: Expert

Home Town: Clinton, Missouri, USA

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Reviewed: Dec. 25, 2007

WOW! These potatoes took FOREVER to cook. I wish I had popped them in the microwave first before I baked them. I have had them in over an hour and they're STILL too firm. I'd love to try them but I can't get them to finish cooking!!

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Sara Deckard

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 9, 2007

This recipe is great! To cut down on fat, I used fat-free sour cream, and stick margarine to saute the onion. For my family's weak tastebuds (the little wimps) I had to cut the crushed red pepper way down, to almost less than 1/4 tsp! Oh well, still great! Oh, and I did use more chives, and added a pinch of chopped garlic to the onion to sautee. Fantastic!

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Love2Cook87

Cooking Level: Intermediate

Home Town: Sullivan, Illinois, USA

Living In: Lovington, Illinois, USA

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Reviewed: Dec. 9, 2007

These potatoes were great, way better than the ones you get in restaurants! I left out the red pepper and mushroom due to personal preference. They take some time to make, but they are worth it!

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Dec. 5, 2007

Okay ladies I have been making these for the last 4 years of Christmas parties and I thought this year I would not make them. HA everyone is asking and raving these are a must make. I just do not use the mushroom and easy on the red pepper. Great recipe....

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BACKER5

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Reviewed: Nov. 20, 2007

great tried it today going to make more for thanxgiving

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xtremecook11

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Reviewed: Oct. 18, 2007

My husband decided on this particular recipe when hunting for twice-baked recipes. He used only the bacon, butter, sour cream cheese & breadcrumbs, but they were definitely some of the best I have ever eaten, and he received rave reviews from our dinner guests.

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Grandsx6

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Reviewed: Oct. 9, 2007

I just registered so I could tell everyone how awesome this recipe is. I thought that my boyfriend was going to get down on one knee and propose from these potatoes alone!! I didn't use the bread crumbs or chives. However, I did add in a little ranch dressing into the mix. I will be making these a lot!

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April

Cooking Level: Expert

Home Town: Hickory, North Carolina, USA

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Reviewed: Jul. 26, 2007

This recipe was delicious. I left out the bread crumbs and mushrooms. I also used flaked red pepper instead of crushed by accident and everyone loved it!

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Danielle Bach

Cooking Level: Intermediate

Home Town: Bonne Terre, Missouri, USA

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Reviewed: Jul. 20, 2007

Wow this was really good my husband had friends over when I made them and I had guys calling dibs on them while they were in the oven still. Thank you.

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