Reviewed: Jan. 4, 2009

pretty good - needed a little something though....will work on it.

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Reviewed: Jan. 2, 2009

YUM! Delicious! I had asked my picky husband if he wanted a twice baked potato with his dinner tonight and he said no. Well, when I took these out of the oven, he suddenly changed his mind and ate the entire thing before I had a chance to eat a bite! They were delicious! Thank you, thank you, thank you! SO EASY and GOOD!

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JENPEN006

Cooking Level: Beginning

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Reviewed: Jan. 1, 2009

I have made these twice in the past week. Once as my family's potato choice for Christmas day and another time for a staff Christmas party. Both times I made them the day before and then popped them in the oven 30 min. before we ate. They were perfect. Nice and creamy! I will note that I did add about 3 oz of cream to each batch just like I do when making GOOD mashed potatoes. Put the mix in a zip lock bag and snip off the corner to fill your potato halves. If you want to make it super fancy, use a 1M piping tip. Try this one you will love it!

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Beth

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

Made 24 of these today for tonights New Years Party. I used medium size baking potatoes and adjusted the milk, butter sour cream etc.. to taste. They came out awesome. Thanks for a great base!

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Dawnie

Cooking Level: Expert

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Reviewed: Dec. 31, 2008

It was the best! I did allow the potatoes to cool in the freezer which made the scooping easy. This is in my recipe box.

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Kdub

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Reviewed: Dec. 30, 2008

great and easy!! I microwaved my potatoes first, then I baked the after scooping out the middle and adding the cheese. Turned out great!!!

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KPBOOGA

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Reviewed: Dec. 30, 2008

This is a great recipe!! I skipped the milk and used all heavy cream, made it sooo yummy! My family couldn't get enough

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dot

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Reviewed: Dec. 30, 2008

This were GREAT! I only gave it four stars because I did vary the toppings to suit our tastes.

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boys2

Cooking Level: Intermediate

Home Town: Ashville, Pennsylvania, USA

Living In: Patton, Pennsylvania, USA

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Reviewed: Dec. 29, 2008

These rock. I have used Yukon Golds as well.

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Janevieve

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Reviewed: Dec. 29, 2008

I used bacos instead of real bacon and white cheddar cheese and it was excellent very very good next time I will tryit with turkey bacon.

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amanda

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Reviewed: Dec. 29, 2008

FABULOUS!!!!

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sweetner50

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

Sinfully delish and easy to make. I would not change one thing about this recipe.

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Meagan Darrow

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 27, 2008

these were delicious! followed the recipe exactly. Used 4 of the largest baking potatoes I could find, and took suggestions from other reviewers and left about 1/4" of the potato in the bottom for some support. We ate 4 of them (boy are they huge) and I put the other 4 in saran wrap and froze for a quick side dish next week. thanks!

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chefkim21

Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA

Living In: Pinellas Park, Florida, USA

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Reviewed: Dec. 26, 2008

I made these for our Christmas dinner and they were a huge hit! My kids liked them the next day also. To help hold the skins together I wrapped them in foil before baking, that seemed to help~

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Gracie-95

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2008

Made with my Christmas Prime Rib as a change from Mashed Potatos, great hit everyone enjoyed them :)

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foodlover

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 25, 2008

WOW!!! An outstanding recipe, goes great with prime rib roast. We loved it. Just follow the recipe to the letter and your family will enjoy.

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Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

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Reviewed: Dec. 25, 2008

Right, so it would be difficult to make these taste bad, what with the bacon, butter, creams and cheeses. They were great for lunch the next few days, but it might have been nice to try and make them taste good without all the fatty fat fat.

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HEATHERMAUREEN

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

Honestly could these be any better? These are my 19 & 22 yr. olds favorites. Great recipe...thanks!

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Shelley

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

awesome recipe....i always do my own thing with salt, pepper, and cheese,...also added cream cheese. the following really helps with skin...before baking rub oil on potatoes prick with knife and when time comes to scooping out potatoe do not do it all the way to the bottom...leave some potatoe.

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txanbelle

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Reviewed: Dec. 18, 2008

This was easy and delicious. I used it as my main course with a side salad. I didn't have to use a hand mixer. I just used a regular potato masher and it came out smooth and creamy. I also used low fat sour cream because that's what I had, and it came out fine. Also, I only had 5 green onions and that seemed like enough. Thank you for sharing!

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