Sorry, but we didn't find anything out of the ordinary with these potatoes. They just seemed like regular mashed potatoes to us. Why bother baking? I don't think I would make these again. I thot they would be something different.
I've made these and they are good.I put them in the crockpot and they stay good for hours.
I made these for my Christmas Eve dinner and my husband kept saying how much he loved the taste that they had. I used the potatoes with the skins and 4 ounces cream cheese. Thanks!
I make this recipe all the time but I add onion salt instead of salt. My family loves them.
I always make this potatoe dish for Christmas dinner. Found it tastes even better if made a day or two ahead. Just heat it up.
This recipe has been a family favorite since I went on Weight Watchers. I use fat-free sour cream, cream cheese, and 1/4 cup milk. Whip with an electric mixer and your potatoes are light and fluffy.
This reminded me of twice baked potatoes, but without the skin. Next time I will add some garlic. Was nice to be able to put in the oven and make the rest of dinner. Very good as a leftover too.
These are great, and it freed me to make the rest of the meal. I love this recipe!
These potatoes were wonderful, Nez! I served them with our pot roast dinner this evening and they were perfect. I didn't change a thing in the recipe! Thanks for sharing!!
This variation is too bland for my family so I made the following changes and everyone loves it..
6 Lg potatoes, peeled, cubed, and boiled 16 minutes
4 c. cheddar cheese or mexican 4 cheese
1 (10-3/4 oz can ) Condensed Cream of Chicken Soup, undiluted
1 c. Sour Cream
1/4 C. melted butter
8 green onions, sliced/chopped
4 slices cooked bacon, cooked and crumbled
salt and pepper to taste
Bake at 350* in a 13X9" pan for 45 minutes. Let stand for 10 minutes before serving. Feeds 10 to 15 people.
I sometimes chop up left over chicken and add it to this dish. You will love the results.