Creamy Twice-Baked Potatoes

Creamy Twice-Baked Potatoes

16
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"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 450 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

16
  1. 22 Ratings

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My kids loved these but I did make some minor adjustments. I "baked" my potatoes in the microwave instead of the oven. Once scooped I sprayed the potato skins with cooking spray so they would cr...

These were SO good! I was licking the bowl and couldn't stop snacking on the filling. I baked 4 potatoes, took out the filling of all 4, but only used 2 potatoes to fill back up (so that the f...

I made these substituting heavy cream for milk (I had some leftover that I needed to use) and Mascarpone cheese for cream cheeese (again, it's what I had on hand). Simple, easy to make, and abso...