Creamy Twice-Baked Potatoes

4.7
(349)

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.'

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Prep Time:
10 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 30 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 medium baking potatoes

  • 2 tablespoons butter or margarine, softened

  • 1 tablespoon milk

  • ¼ teaspoon salt

  • 1 (3 ounce) package cream cheese, cubed

  • 2 tablespoons sour cream

  • 1 pinch Paprika

Directions

  1. Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.