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Here's my creamy and rich version of twice-baked potatoes. Always a treat, they go very well with the Chicken Cordon Bleu for my holiday dinner. —Merle Dyck, Elkford, British Columbia
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Originally published as Bacon 'n' Cheese Stuffed Potatoes in Taste of Home December/January 2008, p47
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on Jul. 06, 2010 by ckronforst
These were so easy to make and my family couldn't stop raving about them!
Reviewed on Feb. 16, 2010 by kknepper
The shells are very fragile difficult to get them too thin without tearing. However, they absolutely tasted delicious, no matter mine did not look picture perfect
Reviewed on Nov. 22, 2009 by dbkurth
Always make extra and wrap in plastic wrap and then in freezer bags. When I need a side just pop in oven till heated. Tastes just as good as the first day.
Reviewed on Jul. 02, 2008 by gretcheepoo
These were delicious. I used ramekins after scooping out the potato because it was hard to keep the shells from tearing. All works the same and tastes just as good!
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