Creamy Twice-Baked Potatoes Recipe
Creamy Twice-Baked Potatoes Recipe photo by Taste of Home

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."
TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min.
MAKES: 2 servings


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

Nutritional Facts

1 each: 452 calories, 29g fat (18g saturated fat), 88mg cholesterol, 561mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 8g protein


  1. Pierce potatoes and bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
  2. In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika.
  3. 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.
Originally published as Creamy Twice-Baked Potatoes in Taste of Home October/November 2000, p10

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Reviewed Apr. 25, 2016

"Best 2x bakers ever, so creamy. Second time i made them i mixed in cooked crumbled bacon... yummy"

Reviewed Mar. 29, 2016

"Delicious! I tripled the recipe, using an 8 oz package of cream cheese. May try doing it as a casserole next time rather than the individual potatoes."

Reviewed May. 15, 2014

"Mmmm! So good and smooth! Microwaving first certainly cuts down on energy use (and heating up kitchen), but either way is good for the first step. I convection bake for the "2nd baking." A sprinkling of crumbled bacon on top and its heaven. Really goes well with barbequed steak and a nice fresh salad."

Reviewed Nov. 13, 2013

"REALLY GOOD! Cut down the time by first cooking the potatoes in the microwave and then finishing in the oven."

Reviewed Mar. 11, 2013

"Yummy, nice and creamy and no overwhelming flavours to compete with the potato flavour."

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