Reviewed: Nov. 21, 2009

These were great, I had to alter just a bit thoough, my sour cream was bad so i used cream cheese instead i'm sure either way is just as good!

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Nov. 18, 2009

Delish! I also made them before hand and put them in the fridge (before cooking the second time). I just threw them back in for 35 min to heat... everyone loved them!!

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leafsgal1976

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Reviewed: Nov. 18, 2009

This is very good! Definately will make it again!

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bordenke

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Nov. 17, 2009

WOW, these are really good. I made them as a main meal and not a side dish. Very filling, even for my husband who is a BIG eater. I used large russet potatoes and replaced the milk with cream. I know, I know.. extra fattening! but Oh! so good! I also used bacon bits due to time restraints and had a ranch dressing dip on the side. YUMMMM

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

These were great. Had trouble leaving the skins together the first time, but think I mastered it by the end for next time. I put less onions and bacon than the recipe called for and found it really was too little. Don't skimp on the bacon!

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huff

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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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Elisabeth

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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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