Taste of Home
Creamy Twice-Baked Potatoes
TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min.
YIELD: 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
Ingredients
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2 medium baking potatoes
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2 tablespoons butter, softened
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1 tablespoon 2% milk
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1/4 teaspoon salt
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3 ounces cream cheese, cubed
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2 tablespoons sour cream
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Paprika
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Optional: Minced fresh parsley and green onions
Directions
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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.
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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.
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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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