"This recipe taught me how to make twice-baked potatoes which is a fairly big feat. I can now exchange some of the ingredients for something else. I think, personally, this would work with half as much sharp cheddar or 25% cheddar, 50% manchego. However, there was an overwhelming amount of garlic and onion tang. I would say try it out with 3 cloves"

"It had good flavor but the rice was way too wet. It also had too much oil. Next time it's best to add 1 tablespoon of oil and 1.5 cans of chicken stock/vegetable stock/water.

"It was excellent and incredibly simply! The only thing I will say is that you have to let the frosting cool for about 2-3 hours at room temperature before whipping if you mixed it in a bowl that retains heat...like porcelain which I used. :)