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Creamy Twice-Baked Potatoes Recipe

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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."

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2 Servings
Prep: 10 min. Bake: 80 min.

Ingredients

2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon salt
1 package (3 ounces) cream cheese, cubed
2 tablespoons sour cream
Paprika

Directions

Pierce potatoes and bake at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until heated through and tops are golden brown. Yield: 2 servings.

Nutrition 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.

Creamy Twice-Baked Potatoes published in Taste of Home October/November 2000, p10

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