Creamy Twice-Baked Potatoes
Total TimePrep: 1-1/4 hours Bake: 20 min.
- 2 medium baking potatoes
- 2 tablespoons butter, softened
- 1 tablespoon 2% milk
- 1/4 teaspoon salt
- 3 ounces cream cheese, cubed
- 2 tablespoons sour cream
- 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.
- 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.
- Place on a baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until heated through and tops are golden brown.
Nutrition Facts1 each: 452 calories, 29g fat (18g saturated fat), 88mg cholesterol, 561mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 8g protein.
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Jul 10, 2017
Creamy and smooth. I cooked the potatoes first in the microwave as recommended in the reviews. I also added fresh chives. Definitely will make these again.
Apr 11, 2017
Amazingly delicious and a snap yo make!!
Apr 25, 2016
Best 2x bakers ever, so creamy. Second time i made them i mixed in cooked crumbled bacon... yummy
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.
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.
Nov 13, 2013
REALLY GOOD! Cut down the time by first cooking the potatoes in the microwave and then finishing in the oven.
Mar 11, 2013
Yummy, nice and creamy and no overwhelming flavours to compete with the potato flavour.
Sep 25, 2012
Great potatoe Easy to make as many or as few as needed. Its a keeper.
Apr 6, 2011
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.
Apr 13, 2010
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!