Reviewed: Dec. 30, 2001

I use sour cream in lieu of the milk, add shredded cheddar to the potato mixture along with onion, green pepper, real bacon bits and I season with garlic powder and a little black pepper. Fattening, but soooo yummy!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 26, 2001

substitute heavy cream for the liquid, mix in about a cup of the shredded cheese with the potatoe mixture and add a little celery salt in the mix too! also when you scoop out the potatoe, put a dish towel in your hand and you can hold the potatoe better, saving it from breaking.

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JLEEE

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Reviewed: Jun. 22, 2001

I mixed the cheese in with the potato mix and used both fat free cheese and sour cream. Paprika sprinkled on top was both flavourful and festive! My finicky toddler actually asked for more!

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AKLEFFMAN

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Reviewed: May 21, 2001

They were great, everyone loved them, even my son and he won't eat anything. They were time consuming.

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Cathy

Cooking Level: Expert

Home Town: Mc Donald, Ohio, USA

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Reviewed: May 4, 2001

Dry

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Michelle

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Reviewed: Apr. 22, 2001

My daughter loved helping make these and loved eating them. They do take some time but are well worth it. We have added bacon bits and tried them once with sour cream, butter, and chives.

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Beth

Cooking Level: Expert

Living In: Lockport, New York, USA

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Reviewed: Apr. 17, 2001

My kids just loved it!

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LIVINIA

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Reviewed: Apr. 14, 2001

I loved the recipe. Being a working mom with three kids, I needed it to be quicker so I cook my potatoes in the microwave. I do put them in the oven for a few minutes after I've completed the recipe. It saves so much time!

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KIM THORNTON

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Reviewed: Apr. 6, 2001

Delicous !!!!!!! A wondeful alternative to baked potatoes.

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JENWALDROP

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Reviewed: Feb. 13, 2001

This recipe was easy and delicious. To give it a little more flavor I added 2 chopped green onions and substituted some (not all) of the milk with sour cream.

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ROBERTA LITES

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Reviewed: Dec. 1, 2000

These were very good, but they were kind of bland as is. I used 2 tbsp of margerine instead of the 1/2 tbsp recommended and another 1/4 cup of cheese. I also reduced the milk to a tbsp. or two and added sour cream to make them creamier. Overall, it was very good- just needed more flavor.

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PRATE002

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Panama City, Florida, USA

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Reviewed: Jul. 4, 2000

very simple and easy to make. i added a half can of campbell's cream of mushroom concentrate and it was extra delish!

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SEMANO

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Reviewed: Jun. 28, 2000

Really very tasty despite long cooking time.

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PIXIE18K

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Reviewed: Jun. 22, 2000

It takes a while but it's worth it

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BRPACE

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Reviewed: May 17, 2000

I made these for Easter, but modified the ingredients. After scooping out the potato pulp, I added sour cream and fresh chives. Then I topped them with parmesan cheese. I let them cool, covered them, and refrigerated them overnight. After I pulled the ham out of the oven, I popped these in and everything was ready at the same time. A great make-ahead dish that results in a rather elegant and crowd-pleasing holiday dish.

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