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With a yummy cream cheese filling, these rich, delicious potatoes are sure winners. "They look fancy but are not tricky to make," promises Linda Wheeler of Harrisburg, Pennsylvania. "Try doubling the recipe for company."
Nutritional Facts 1 serving (1 each) equals 452 calories, 29 g fat (18 g saturated fat), 88 mg cholesterol, 561 mg sodium, 40 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Creamy Twice-Baked Potatoes in Taste of Home October/November 2000, p10
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Reviewed on Apr. 06, 2011 by zdb2010*
These were really good but why why WHY don't folk cook these first in the microwave and then once they're filled then in the oven? I tried AGAIN to do it all in the oven and my potatoes NEVER cook properly this way (or not until they're completely hard on the outside) no matter how many pricks and slits I make in them. But they were quite good despite the filling not being as smooth as I was hoping. Next time I'll do the first part of the cooking in the microwave - much quicker too. I used herb & garlic cream cheese and did add some extra seasonings too. Overall these were good.
Reviewed on Apr. 13, 2010 by MrsDavidson
this was a very creamy tasty twice baked potatoe - I just tweaked it a little bit: 1/2 and 1/2 (had some left over from another recipe), a little shredded cheddar, and a little more seasoning (garlic powder/onion powder/pepper and salt) - family loved!
Reviewed on Mar. 09, 2010 by tkarinas
I think these creamy twice baked potatoes are as awesome as any potatoes can get. My family absolutely loves them and we will be making this recipe many more times.
Reviewed on Jan. 30, 2010 by naomisaunt
I've been making these potatoes for several years, and they are fantastic. Everyone who tries them loves them. Even my mom, who doesn't like cream cheese, thought they were great.
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