Reviewed: Nov. 8, 2009

I make these every time we have a get-together and everyone LOVES them! they re-heat well, too!

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Reviewed: Nov. 5, 2009

I've made these several times, what makes them ideal is the fact you can make them the day(s) before your going to use them. Set them out for a few hours to come to room temp. then bake till they bubble.......they are delicious with NO change in flavor!!!!

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Gigi1

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Reviewed: Nov. 4, 2009

First of all, unless you have small potatoes it takes a good bit longer than an hour to bake. These were a pain to scoop out, having to be careful not to scoop to close to the skins. With that said, they tasted pretty good but it was a lot of work if you're willing to do it.

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MCCOMBSS

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Reviewed: Nov. 4, 2009

Delicious but way more time consuming than I expected. I also couldn't get the skins to be crispy enough; maybe I didn't scoop out enough and they were too thick? I also used ideas from the Baked Potato Skins recipe and brushed a mixture of olive oil, paprika, and garlic powder on the skins.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Oct. 31, 2009

I cooked this for my boyfriend and I and it was very delicious. I rolled the potatoes in oil and sprinkled with salt before I baked them and I also added about 4oz of softened cream cheese to my filling. It turned out great. The only thing I would change is possibly adding a little less milk.=)

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lswvu

Cooking Level: Intermediate

Home Town: Stafford, Virginia, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Oct. 30, 2009

Very good

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JDSMOM1

Cooking Level: Intermediate

Living In: Columbus, Michigan, USA

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Reviewed: Oct. 28, 2009

These were soooo good. I had my mom bake the potatoes for me so when I got home from work all I had to do was scoop out the insides, stuff the potatoes and top with the bacon and cheese. We ate these for dinner not as a side dish and they were very filling. She baked 10 russett potatoes so we have plenty for leftovers!

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

The wife said that these would be to oniony, but when they were done, she loved them!! I love to make things that please her. Thanks

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Burch

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Reviewed: Oct. 24, 2009

Great recipe! I had some Alfredo in the refrigerator, so I threw that into the concoction as well! Thank you.

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NasonFrizzell

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Reviewed: Oct. 24, 2009

Very yummy! I used small russet potatoes which was a mistake. Next time I will use the large baking potatoes. Thanks for the recipe!

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Mary

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Reviewed: Oct. 24, 2009

I made these for our football players "before the game dinner" & they were wild about them. They ask for them every game now. Taste as good as a restaurant.

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Gail

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Oct. 23, 2009

These were delicious, however next time I will use less milk and sour cream.

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jasonszcz

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Reviewed: Oct. 22, 2009

I have made these so many times since I found this recipe. They are ridiculously delicious! Hints: Add cheese and bacon to the flesh before you blend it together. Also, try replacing half the amount of milk with cream. Mmmm, these are extra naughty when you do these things. I always add in cheese and bacon to the flesh mixture. Oh my gosh, it is SO good! Everyone go and try it like that! =)

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Mrs. Thompson

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Reviewed: Oct. 20, 2009

I made these exactly as recipe states, and everyone loved them. My husband has already asked when I'm going to make these again. I adjusted the recipe for 10 huge baking potatoes for about 5 adults and two children and I was so emberassed because we ran out of these (I always like to have plenty for my guest). Everyone loved them!!!! Will def make these again.

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kdelagarza

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Reviewed: Oct. 19, 2009

YUMMY!! These were fantastic! My daughter even asked to save half of hers to take for lunch the next day.

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everydaycook

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Reviewed: Oct. 14, 2009

These are a beautiful addition to any meal...the best way I have found to scoop out the centers w/o damaging the skins is to use a grapefruit spoon with serated edges..works perfectly!

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JMNehrenz

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Reviewed: Oct. 11, 2009

We are eating less meat, so I omitted the bacon, and just estimated the other ingredients, since my potatoes were kind of small. A splash of milk, a dollop of cream, etc...til I had a nice creamy but still chunky mixture. Anyway, they were delicious, and even the hubby liked them and he is a potato purist. He likes plain buttered mashed potatoes or plain baked potatoes with sour cream. If I even try something like garlic mashed potatoes he freaks! But he loved these! These are a keeper! Especially since potatoes are so inexpensive! Thanks for the recipe!

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CrystaltheCook

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Reviewed: Oct. 8, 2009

These potatoes are absolutely delicious! The recipe is perfect as is, and you don't need to change a thing. Those who are tearing the skins are probably trying to scoop too much of the flesh out of the insides. It's perfectly ok (and practical) to leave some of the potato inside (1/4 in. around the sides and bottom) to preserve the skins.

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Trinkie

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Reviewed: Oct. 7, 2009

love it

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Diana

Cooking Level: Intermediate

Living In: New Haven, Connecticut, USA

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Reviewed: Sep. 27, 2009

I didn't have sour cream and cheese on hand but even without these, the potatoes still tasted very good. The leftovers are great for lunch the next day too.

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mongolzaya

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Ultimate Twice Baked Potatoes

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