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Creamy Twice-Baked Potatoes

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
  • 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
  • 3 ounces cream cheese, cubed
  • 2 tablespoons sour cream
  • Paprika
  • Optional: Minced fresh parsley and green onions


  • 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.
  • 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, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.
Nutrition Facts
1 each: 452 calories, 29g fat (18g saturated fat), 88mg cholesterol, 561mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 8g protein.
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Average Rating:
  • Orbs
    Dec 5, 2019

    I made one potato for the two of us and we each enjoyed half. Delicious recipe! I added the sour cream on top of one half instead of adding it. Thank you, Linda, for sharing this recipe.

  • ebramkamp
    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.

  • Jellybug
    Apr 11, 2017

    Amazingly delicious and a snap yo make!!

  • schamberlain
    Apr 25, 2016

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

  • krindfleisch
    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.

  • ricksterdo
    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.

  • zookeeperk
    Nov 13, 2013

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

  • germanycook
    Mar 11, 2013

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

  • jeanie toland-scott
    Sep 25, 2012

    Great potatoe Easy to make as many or as few as needed. Its a keeper.

  • xlsalbums
    Jun 17, 2012

    No comment left