Creamy Twice-Baked Potatoes recipe

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Ingredients

2 baking potatoes
2 tablespoons butter, softened
1 tablespoon milk
¼ teaspoon salt
1 (3 ounce) package cream cheese, cubed
2 tablespoons sour cream
1 pinch paprika, or to taste

Nutrition Info

450.2 calories
carbohydrate: 39.6 g
cholesterol: 84.2 mg
fat: 29.8 g
fiber: 4.9 g
protein: 8.4 g
saturatedFat: 18.7 g
servingSize: -
sodium: 522 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.

  2. Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.

  3. Reduce oven to 350 degrees F (175 degrees C).

  4. Cut a thin slice off the top of each potato, scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes, spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.

  5. Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

Recipe Yield

2 servings

Recipe Note

These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Double the recipe if you're having guests over or want leftovers.

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