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Creamy Twice-Baked Potatoes

Total Time

Prep: 1-1/4 hours Bake: 20 min.


2 servings

With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. —Linda Wheeler, Harrisburg, Pennsylvania
Creamy Twice-Baked Potatoes Recipe photo by Taste of Home
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  • 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
  • Paprika
  • Optional: Minced fresh parsley and green onions


  1. Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. 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, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

Nutrition Facts

1 potato: 448 calories, 30g fat (18g saturated fat), 78mg cholesterol, 541mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 8g protein.

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