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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Reviewed: Sep. 22, 2009

Very good. I tried these because I am looking for recipes I can do ahead for Thanksgiving dinner and Kristy's review said they freeze well. I have one in the freezer and if it gets a passing grade from hubby and I they will be on that table Thanksgiving Day. I will definitely make these again.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

I used baking potatoes as directed and they still fell apart, and cooking took longer than directed to get soft potatoes. But they tasted fantastic. worth all the work!!!

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Danielle

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Reviewed: Sep. 19, 2009

Rave reviews from family members!

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Sue

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Reviewed: Sep. 16, 2009

YUM!

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i. heart. food.

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Reviewed: Sep. 15, 2009

tasted great, made it healthier by using greek yogurt instead of sour cream :)

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KateTheGreat1808

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 12, 2009

To crisp the potato skins, rub the skins with butter or olive oil. For added flavor, sprinkle garlic salt or powder over the skins. Flip over and begin stuffing.

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sparkles

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Reviewed: Sep. 10, 2009

These are very good, similar to how I usually make mine. I oil my potatoes before baking to get a very crisp skin and after they have cooled I use my melon baller to get in and scoop it out, best tool for the job hands down. You can also make this a great appy if you use nugget potatoes and a strawberry huller.. I recommend a pastry bag for the filling though as it is a bit meticulous for large quantities!

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Michelle N.

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Reviewed: Sep. 7, 2009

I haven't made Twice Baked Potatoes in a very long time. These were very good and a reminder why I liked them. I added onion ranch dip, like another reviewer stated. These are amazing. Thanks for reminding me how great potatoes can be again.

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IZECREEMER

Cooking Level: Expert

Living In: Corning, New York, USA

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Reviewed: Sep. 7, 2009

We made these for a party, and everyone loved them! We went through several trays in minutes!

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Italian Chef

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Reviewed: Sep. 3, 2009

Loved it! Best twice baked potatoes I have ever had. Crumbling your own bacon instead of using bacon bits is what makes these great. I make too many on purpose just so I can wrap a few in plastic wrap & freeze them so i can take them in my lunches for work. Just remember to use baking potatoes-so they dont fall apart as easy when you are scoping them out.

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Robin86

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Reviewed: Aug. 30, 2009

if you want to make this recipe the lazy way...or in less time...use microwaveable baked potaoes. bacon bits are better mixed in as well

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amanda

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Reviewed: Aug. 30, 2009

OMG.......never had twice baked taters before and wanted something a little different tonite. i came upon this recipe and i had everything but scallions, so i caramelized a yellow onion and folded it into the mixture. i also folded in the crispy bacon. i didn't really measure the milk and sour cream. i eyeballed it, used what i would use to make my mashed taters. i only had two russets so i didn't need full amts as what the recipe called for. these were by far THE MOST YUMMY TATERS i have ever had! Will def make these again...and again! Thanks for sharing ponygirl64.

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