Reviewed: Feb. 26, 2012

Wow! The only thing I did differently was put some finely diced garlic in but other than that is was perfect! I also Roast my potatoes at 350 for one hour after i lather them in EVOO and Kosher salt. Do not wrap in foil. Just poke some holes in the spud with a fork(about 8-10 times, all around) then the oil and salt. Throw right on a rack in your oven towards the top and cook for 1 hour. Perfect every time and that way you have a great seasoned skin that you can eat as well. I also did not use bacon. Didn't need it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SHMONEY1

Cooking Level: Expert

Living In: Huntersville, North Carolina, USA

Reviewed: Feb. 26, 2012

Excellent comfort food. Great recipe, easy to follow. After I scoop out potatoes, I brush the empty skins with a little melted butter and return them to the oven for 5-10 minutes so they are crispy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

momsdiner

Cooking Level: Intermediate

Home Town: Marion, Illinois, USA

Reviewed: Feb. 23, 2012

Delicious. I didn't have sour cream so I used philadelphia garlic and herb cream cheese spread that was really good. There was no left overs. I'll def make this again and use the garlic and herb spread. I think that is perfect for this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kellyk30

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Feb. 21, 2012

Perfect! We did use a little extra cheese though. ;)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Angeltown

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

Delicious crowd pleaser. Make sure to bake the potatoes for longer if they are quite large. I baked at 425 for 1hr20 so they are super soft and easy to scoop out.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lisawad

Reviewed: Feb. 19, 2012

Now that we've tasted these - no more store bought "twice baked" potatoes. I followed the directions precisely but made one indgredient alteration - instead of cheddar cheese I used a gouda and gruyere combination. This made them so creamy and melt in your mouth smooth. Easy to follow and a delicious result. Thanks for the recipe PonyGirl64. My wife has already told me she wants these again - soon.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gary J

Reviewed: Feb. 15, 2012

I made these for my hubby for Valentine's day... and they were wonderful! I added 4 oz. of cream cheese to the mixture and I had a little mixture left over because I didn't want to overpower the potatoes. I will definitely make them again. Also, I just put the bacon on the top and I did not mix it in... I will not do that next time. It didn't really give the potatoes that good bacon flavor. Thanks for sharing!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Renee

Cooking Level: Expert

Home Town: Norton, Ohio, USA

Reviewed: Feb. 7, 2012

This recipe was good but we left out the sour cream and added in smoked paprika and garlic. I think next time we will also add in a little cayenne pepper.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lisa902

Reviewed: Feb. 7, 2012

these are delicious! Time consuming to make, but great along side a summer bbq!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Domesticgoddess

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Reviewed: Feb. 6, 2012

I followed the recipe exactly and it was the best twice baked potaoes I have ever had! My family loves it. If you like crispy skin brush potaoe skins with melted butter before baking.

Was this review helpful? [ YES ]
2 users found this review helpful