Ultimate Twice Baked Potatoes

"Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes, as t..." See morehe recipe states. These have thicker, less delicate skin than some other varieties. Second, don't attempt to scoop out all the flesh, down to the skin. Leave a good 1/4 in. of potato on the skin. This is the way restaurants do it and generally makes for much better results."

"I used very very large russet baking potatoes for this recipe. Perfect. I also added 4 oz. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I made and stuffe..." See mored these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Sooooo I guess these can be done ahead of time which makes them even better!! Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. My family and friends loved it. I love the idea that they can be done ahead of time. Hope someone finds this helpful."

"I've made these twice and they are always a hit! I read the other reviews and here's what I suggest: 1) I use the largest potatoes I can find. It doesn't matter if you cook them at 350,400 whatever. ..." See moreThe point is to cook them until a knife will go easily through them. It usually takes me an hour and a half. I also wrap mine in foil with a teeny bit of butter and salted. 2) I also mash mine with about 1/2 pkg of cream cheese. I just happen to really like cream cheese. :-) 3) I mix the bacon in the potato mixture. I don't mess with topping it usually. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. No mess! 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. Quicker than baking. 6) These freeze really well wrapped in plastic wrap and then aluminum foil."