Reviewed: Feb. 18, 2009

These are really good!!!!!!!!!

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Calamity02

Cooking Level: Intermediate

Home Town: Villa Park, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Feb. 17, 2009

Love this recipe, so very easy! Keep in mind you may have to bake the potatoes longer, depending on their size. I also wrapped mine in foil, as some others suggested. Also, I used a regular potato masher, not a hand mixer, and they came out very creamy. Thanks for a great recipe!

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GIO'S MOM

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 17, 2009

Good but time consuming. Make sure you have the time to do them right and they will be great

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Mary

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Pasadena, Texas, USA

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Reviewed: Feb. 17, 2009

Made for valentines day, these were delicious!

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HAILEYSCOMET4

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Reviewed: Feb. 17, 2009

Fantastic! No bacon. Sauteed just a tiny bit of onion and garlic and added to mixture. Topped with cheddar and parmesan. Perfect!

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ShannaB

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Reviewed: Feb. 15, 2009

These were wonderful. My husband actually had to have a friend of his try one when he came over the following day. Great recipe!

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Kendall

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

I did not enjoy theese. They turned out to be a big soupy mess

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Stacy

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Reviewed: Feb. 11, 2009

These are delicious. I use this recipe to make mashed potatoes, skins and all

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John

Cooking Level: Intermediate

Living In: Endicott, New York, USA

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Reviewed: Feb. 11, 2009

These were pretty good, but needed more salt and maybe some garlic powder. I'll make again, but with those modifications.

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Stepper

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Reviewed: Feb. 4, 2009

I read the reviews and decided to go with the 1/2 cup light cream cheese and 1/2 cup light sour cream version of the recipe and it was delicious! I also made mine the day before and transported them to a party to cook there and they were a hit! I don't eat bacon so I used bacon bits (they are actually animal product free) and it was still delicious! The only criticism I would give is that I definitely did not use all of the green onions on the top.

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j9hasan

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Reviewed: Feb. 2, 2009

These are great and really easy! I would recommend adding the sour cream in quarters to ge the consistency you like. Same w/ the milk. I had onion powder on hand and used that. I mixed half of the bacon in w/ the mixture and sprinkled the rest on top w/ the cheese. Yum!

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Lo

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Reviewed: Feb. 2, 2009

Count me in this is the best I ever had! My sons and husband absolutely loved them. I did use a little garlic powder, and 1 C. chopped sweet onion because I didn't have chives. Wow! Over the top!

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Janice

Cooking Level: Expert

Living In: Southgate, Michigan, USA

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Reviewed: Feb. 2, 2009

This was a good recipe.I think next time I will omit the milk to make it not so runny.My teenager really liked these though.We had these as an appetizer for the Superbowl.I will make again!

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country-girl

Cooking Level: Intermediate

Living In: Cookeville, Tennessee, USA

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Reviewed: Jan. 31, 2009

luv it just 2 many green onions. it was my 1st time and i enjoyed it. thanks for the help at my superbowl party. (lu lu)

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luluandyou2

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Reviewed: Jan. 28, 2009

love them

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yummy

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

Was a tad runny. However, I cooked these for the first time every a few weeks ago after never even hearing about twice baked potatoes. My other half requested them and he loved them. much better then his recipe of cooking the potatoes with only Velveeta cheese on top ;)

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Renee

Home Town: Russellville, Kentucky, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 25, 2009

A tasty recipe - served with grilled steak and Maple Dill Carrots, also from this site. I made a few changes - I used 1/2 cup of light sour cream and 4 ounces of light cream cheese (which I had on hand - so a good way to use it up) for the 1 cup of sour cream. When mixing the potato mixture, I added half of the bacon to the ingredients, saving the rest for the top as directed. I made the potatoes ahead of time, refrigerated them, and baked for 40 minutes in a 350 degree oven before serving. I had some spillage over the sides of the potato cases - but I attribute that to the 'light' products - not the recipe. The potatoes were delicious.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jan. 25, 2009

Believe it or not, I'd never had twice baked potatoes before. A lot more work than plain baked potatoes, but quite tasty.

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jmh

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Reviewed: Jan. 24, 2009

This is a good, classic recipe. I thought it needed a few minor changes, though. I increased the salt and pepper to 1 teaspoon each. And, I added a tablespoon of homemade dry ranch dressing mix to the mash. They were a hit!

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