I've been making this recipe for a couple of years, and it's always great. You really can't go wrong with changing up the ingredients a litle bit to suit your taste. I do not use the large baking potatoes; rather, I do as another user suggested and use small red potatoes. I cut them in half, toss the potatoes in a little oil and salt, then bake them cut-side down until done. This takes much less baking time than with the larger potatoes, and they make nice, small servings. I also like to half the sour cream and add about 4 ounces of cream cheese to give them a little different taste and texture.
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I've been making this recipe for a couple of years, and it's always great. You really can't...