Reviewed: Jul. 20, 2008

This is easy and very delish!!! Even the hubby and kids liked it and they don't like potatoes of any kind. Very nice!!

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ToniB


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Reviewed: Jul. 6, 2008

I made these using leftover baked potatoes. They were cold, so I scooped out the inside, mashed them and added 2 T butter, 2 T sour cream and one T chopped chives, and microwaved that for about a minute until warm. I then stirred in about 1 C shredded cheddar, filled the potato shells and sprinkled the top with Lawry's seasoned salt Baked for about 10 min until browned. Yummy!

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Reesa

	Cooking Level: Intermediate
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Reviewed: Jun. 29, 2008

This recipe is a good starting point. It must have more seasoning or it will taste like baby food potatoes!! I added scallions and some sour cream to mine. It is better to undercook the potatoes the first time a little so you can really control the amt. of pulp you scoop out without tearing the skin. When you bake them the second time anything under cook will be perfect. This will ensure your potatoes don't dry out as well.

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busymommy

	Cooking Level: Intermediate Living In: Columbus, Georgia, USA
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Reviewed: Apr. 28, 2008

These were so easy and delicious! My young kids loved these and asked when I could make them again--what a great way to get your kids to eat their veggies!! Thanks for the recipe!! :)

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juliemwr


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Reviewed: Mar. 29, 2008

I am lucky and have a microwave that has a baked potato setting! The potatoes took all of 10 minutes to cook. I used a couple tablespoons of sour cream and they went fast! The kids loved them and so did the grown-ups! Will be making these again!

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JustPeachy


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Reviewed: Mar. 11, 2008

I followed the recipe for the most part... though I did make a few additions... I added come crumbled bacon to the potato mixture as well as some cheese, instead of just leaving it as a topping. The bacon added a little crunch while the cheese made it that just more creamy. Excellent recipe!!! Will most certainly make again!

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tasteisparamount

	Cooking Level: Beginning Living In: Toronto, Ontario, Canada
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Reviewed: Jan. 31, 2008

Great recipe! Mine turned out dry the first time I tried this though. The second time around I doubled the butter and milk in the mashing process. This worked really well for making them less dry after the second baking.

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moosegal


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Reviewed: Jan. 2, 2008

What a pain in the butt to make these potatoes. It took atleast an extra 45 minutes to an hour to bake them thoroughly and they still didn't come out the way I'd hope.

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A Rosen


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Reviewed: Dec. 5, 2007

Can't go wrong here. I added sour cream for some extra zip.

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Ashley


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Reviewed: Jun. 11, 2007

This recipe was great, everyone loved it.

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Keisha


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Reviewed: May 12, 2007

Be sure to bake these covered. I did mine uncovered and they were a little dry. Recipe needs a little more salt. Before baking, I sprinkled tops with fresh bacon bits. After baking, I topped with a little light sour cream.

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Lisa Michelle

	Cooking Level: Intermediate Living In: Pleasanton, California, USA
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Reviewed: May 11, 2007

I really liked this recipe simply because it was easy. I did add some garlic powder and used Colby Jack cheese. I also cut the tops off instead of cutting them in half. Just a preference but in my opinion, I think it's better this way. Overall, good recipe and I will make it again!

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Sheley

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA Living In: Wahiawa, Hawaii, USA
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Reviewed: Apr. 24, 2007

I didn't like these at all. My husband liked the flavor but to me it was like a soupy potato. Next time I will not add as much milk or something.

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SweetRvenge

	Cooking Level: Intermediate Living In: San Antonio, Texas, USA
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Reviewed: Apr. 17, 2007

Excellent! Super easy and very flexible. I made half following the recipe exactly for my kids and the other half I added sour cream, peppered bacon and some chives.

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sweetaddiction

	Cooking Level: Intermediate Home Town: Shreveport, Louisiana, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Feb. 12, 2007

mmmmm, very tasty & great comfort food! i used sharp cheddar, sauteed about 1/4 c. chopped onion with some of the butter & stirred it into the mashed potatoes. this dish went well with our walleye (skin the fish, dip in beaten egg then dredge in belgium waffle mix. fry walleye in 1" heated canola oil until golden, turning once) for valentine's day. thanks sally!

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LESLIE30

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Feb. 11, 2007

Slightly bland - would add bacon as long as we're not calorie consious with this one. Lots of cheddar so I put some in the mix - maybe I'll use sharp and put more in mix next time

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WOODSTCK

	Cooking Level: Intermediate Home Town: Bayside, New York, USA Living In: Whitestone, New York, USA
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Reviewed: Nov. 23, 2006

Please be careful about using a "clean" carpenter's nail. It might be squeakly clean, but still coated with something that was never intended to go into your food! Specialty stores offer a tool that holds 4 potatoes upright, impaling them each with a food grade aluminum spike. Otherwise, forget about using a nail, and cook longer.

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Reviewer:

Kevin Andrews

Cooking Level: Intermediate

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