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Creamy Twice-Baked Potatoes Recipe

Recipe by: tplbml

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 10 m
  • Ready In1 h 30 m
  • 1Preheat 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.
  • 2Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
  • 3Reduce oven to 350 degrees F (175 degrees C).
  • 4Cut 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.
  • 5Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 2 servings
  • 450 cals
  • 2 baking potatoes
  • 2 tablespoons butter, softened
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1 (3 ounce) package cream cheese, cubed
  • 2 tablespoons sour cream
  • 1 pinch paprika, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    450
    23%
  • Fat:
    29.8
    46%
  • Carbs:
    39.6
    13%
  • Protein:
    8.4
    17%
  • Cholesterol:
    84
    28%

Based on a 2,000 calorie diet

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