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Average Rating:
Total Reviews: 6
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By jayjay0609
Great Wilbraham
on December 06, 2012
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Just a suggestion. I make a dressing with yogurt and bouillon. I use chicken Better than Bouillon. I find I can leave out the butter on a potato. Watch the salt if that is a concern. It tastes great.
By gregnnat
on September 02, 2012
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I prefer sour cream or plain yogurt, but the cream cheese approach seems interesting. And, although I would typically use scallions (green onions, I really like the leek idea. Sounds excellent. I'll have to give it a whirl. Thanks for the recipe.
By dana_11472450
Benicia, CA
on February 18, 2012
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We have made this several times and have grown to crave it. I use buttermilk instead and it's tangy and delicious. The 1/3 less fat cream cheese allows me license to top it with a little cheddar cheese for the second bake, yummy!
By alexkris2_12227197
East Bridgewater
on January 16, 2012
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Really yummy! I do suggest adding milk slowly do not assume the full 1/2 cup is needed.
By audrey_diagosti...
fair oaks ranch, TX
on January 14, 2012
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Very good and easy to do. Went over very well at our get together. Will do again for sure!
By yummypoptart31
Beaver Dam KY
on January 05, 2012
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I thought they were great and I will definitely make them again! And it's very good to salt them on the outside VERY WELL because there isn't much salt in the potato stuffing. I did make a couple changes to my recipe though... I have never tasted leeks before and so I just took a vidalia onion and minced it instead. And at the very end before it was all the way browned, I put a teensy weensy sized bit of shredded cheese on top. There wasn't a complaint in the house.....Thank the Lord! LOL ;P