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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 13, 2008
These potatoes are amazing. I made them on Mother's day with BBQ Steak for my Inlaws. Rave reviews all around, even from the F.I.L who likes his food pretty basic, I think he was looking for a second potatoe. Sorry Dad, maybe next time. Rather than half the spuds, I 3/4'd them and used the flesh from the other 1/4. This meant that there was more of the potatoe, sour creme, bacon, onion mixture that could fit in the souds. So I finished it off, that was the best part, one of the perks to being the chef that night.
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bjc22
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 12, 2008
These were amazing! I made them for mothers day and everyone loved them! I left out the bacon though. I will definatley be making these again!
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ItalianGirl
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 11, 2008
This recipe was a hit at my dinner party and took so much pressure off me by allowing me to make it the day before and just heat it before the dinner. I used ideas from prior reviews which were really helpful: (1)wash, dry, rub outside of potatoes with oil, then microwave them for about 15 minutes, then bake 50-60 minutes, (2)use fat free sour cream, (3) add 4 oz fat-free or reduced fat cream cheese, (4)use real bacon bits from jar, (5) use reduced fat shredded cheese, (6) roast garlic in oven with potatoes and squeeze into potato mix. I had to heat potatoes for about 45-50 minutes from refrigerated state. Everyone loved them! YUM!
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Barbara
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 9, 2008
These are great, and one of those dishes that if you're going to go through the trouble, you might as well make a huge batch and freeze them. They're a perfect "freezer-to-oven" meal, here's how: 1. I typically triple the recipe, bake the potatoes and stuff them, but do not put them in the oven a second time. 2. Put stuffed potatoes in a single row on a baking sheet and put in the freezer for an hour until solid. 3. Now you can freeze them without having them stick together. 4. Cook frozen, 375 for 45-50 minutes. I'm having a baby in two months, and having a lot of these in the freezer ready to cook will make my life so much easier!
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happywife05
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Cooking Level: Beginning
Home Town: San Diego, California, USA
Living In: Escondido, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 8, 2008
I have probably made these 5 times and every time they are so delicious and the hit of dinner. I will definitely make these over and over again.
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Jennifer
Photo by Jennifer
Cooking Level: Intermediate
Home Town: Spring, Texas, USA
Living In: Cypress, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: May 4, 2008
Good recipe family loved it.
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Hawaiian Deelit
Photo by Hawaiian Deelit
Cooking Level: Intermediate
Home Town: Makakilo, Hawaii, USA
Living In: Kingsland, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 4, 2008
i didn't change a thing,this was good as is.
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ARMYCOOKWIFE
Cooking Level: Intermediate
Living In: Fountain, Colorado, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 4, 2008
These are great. I always serve these to guests when we BBQ. Can easily be prepared ahead of time and them baked when needed.
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JADA
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 3, 2008
Great Recipe! *Changes I made: -Instead of garlic powder, I roasted some garlic at the same time as baking the potatoes and threw a few of the roasted cloves into the mix (was awesome, I'd do this again). -Instead of cooking bacon I used the good pre-packaged stuff, I can't say that I missed it or noticed. *One thing I'll do differently next time: -I'll take someone's suggestion of microwaving the potatoes for 5-10 minutes to start them off. I had a hard time scooping out the potatoes that weren't as cooked, and had to microwave the mixture a couple times in order to mash them to a nice consistency.
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ROCKNROLLNICOLE
Cooking Level: Intermediate
Living In: Port Moody, British Columbia, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 2, 2008
Loved that I could make these ahead of time for a large group. Everyone loved them & they are an easy side dish. Thanks!
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Jennifer C.
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Living In: Minnetonka, Minnesota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 1, 2008
The whole family loved these. Really easy to make. No need to change anything. I will be making more often.
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mommyof4
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 30, 2008
Very very very yummy, in that way that only something this bad for you can be :). I didn't mash mine all the way, and definitely wished I had, it needs that ultra-smooth, ultra-creamy texture. With bacon and sour cream and cheese...oh dear.
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big_al_728
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Cooking Level: Beginning
Home Town: Oklahoma City, Oklahoma, USA
Living In: Washington, D.C., USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 22, 2008
Would have been better without the bacon and to add ranch dressing. Other than that it was awesome. Added fresh ground black pepper on the top. Good stuff.
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ONLYMADARESANE
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 19, 2008
Now I know why this recipe was called the "ultimate". It tastes like a fully loaded baked potato that you could get in a restaurant. I mixed extra cheddar cheese in with the potato mixture and added some sauteed onions. This was amazing!!!!!!!!!!!!
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SpiritedSadge
Living In: Long Island, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 18, 2008
My friend, Linda, told me about this recipe. I rubbed the outside of the potatoes with olive oil, salt & pepper before baking. I also added garlic powder to the potato innards, bacon, scallion, cheddar cheese, sour cream, milk, and S&P. Made them the night before and I'll just reheat the filling, stuff the skins, and pop in the oven to reheat and melt the cheese. So good!!!
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KOALAGIRL
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Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 17, 2008
These were excellent. I left out the bacon since my family are not fans, and the shells disintegrated on me a little, care needs to be exercised in removing meat once cooked. I would definitely make again, maybe adding a little garlic or substituting some ranch dressing for part of the sour cream.
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TJCASS
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 17, 2008
These were very good. I omitted the bacon as the boyfriend and I don't eat it, but everything else I followed exactly. I used a blender because I didn't have a mixer and as a result the potato mix was very smooth and creamy. I actually think I prefer it a little chunkier, and will take note of that for next time. Otherwise these were perfect! Very filling, could nearly be an entire meal in themselves.
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soapscrubs
Cooking Level: Intermediate
Home Town: Albany, New York, USA
Living In: Latham, New York, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 15, 2008
Awesome recipe, will make again. I also used olive oil on the potato skins before baking, added great favor and made the skins softer. I also added a bit more cheese as my family are huge cheese fans.
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Paula L.
Photo by Paula L.
Cooking Level: Intermediate
Home Town: Redding, California, USA
Living In: Kent, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 15, 2008
These are excellent! Also, very good using sausage instead of/or in addition to the bacon.
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JStoddard
Cooking Level: Intermediate
Living In: Albuquerque, New Mexico, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Photo by TRICIA JAEGER
Reviewed: Apr. 13, 2008
This was my first time making Twice Baked Potatoes and it went easier than I thought it would. I followed the recipe exactly but next time I think I'll add a tad more cheese. Oh, and I even ate the skins, I NEVER eat the skins! I rubbed the skins with olive oil and salt, poked the taters full of holes, wrapped them in foil and baked them on the grill.
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