Creamy Twice-Baked Potatoes

34 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 6
  • 2 Rating Star 2
  • 3 Rating Star 1
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These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Double the recipe if you're having guests over or want leftovers.

By tplbml
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Ingredients

Directions

  • Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.

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  • Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.

  • Reduce oven to 350 degrees F (175 degrees C).

  • Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.

  • Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
450.17 calories; 8.41 g protein; 39.6 g carbohydrates; 29.76 g fat; 84.22 mg cholesterol; 521.97 mg sodium.Full Nutrition

Reviews (24)

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Most helpful positive review

Jenn Harmon Jones
09/17/2012
These were SO good! I was licking the bowl and couldn't stop snacking on the filling. I baked 4 potatoes took out the filling of all 4 but only used 2 potatoes to fill back up (so that the filling would be nice and thick piled up high!) I also threw in a small handful of sharp cheddar cheese after mixing it together. Oh I completely forgot to add the butter...it doesn't even need it! It's so rich from the cream cheese you won't miss it! You could add additional toppings like bacon and sour cream if you want to go the extra mile but again it doesn't even need it! Tasty!
Helpful
(21)

Most helpful critical review

Anonymous
10/24/2018
This recipe was easy and delicious. I added fresh chives and finely chopped fresh broccoli into the blended mixture and twice baked the potatoes this way. This recipe was such a great way to have a potato side dish with just about any dinner.
34 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 6
  • 2 Rating Star 2
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
~*MyHotSouthernMess*~
08/02/2012
My kids loved these but I did make some minor adjustments. I "baked" my potatoes in the microwave instead of the oven. Once scooped I sprayed the potato skins with cooking spray so they would crisp a little when later baking. I needed to add more milk than what was called for to get a creamy and fluffy consistency. I just added milk a little at a time until the consistency was correct. I also salted to taste.
Helpful
(23)
Jenn Harmon Jones
09/17/2012
These were SO good! I was licking the bowl and couldn't stop snacking on the filling. I baked 4 potatoes took out the filling of all 4 but only used 2 potatoes to fill back up (so that the filling would be nice and thick piled up high!) I also threw in a small handful of sharp cheddar cheese after mixing it together. Oh I completely forgot to add the butter...it doesn't even need it! It's so rich from the cream cheese you won't miss it! You could add additional toppings like bacon and sour cream if you want to go the extra mile but again it doesn't even need it! Tasty!
Helpful
(21)
Ali
03/18/2013
I made these substituting heavy cream for milk (I had some leftover that I needed to use) and Mascarpone cheese for cream cheeese (again it's what I had on hand). Simple easy to make and absolutely delicious. I love that you don't need a lot of ingredients to make something to incredibly good.
Helpful
(7)
Mrs. Peterson
08/17/2014
This was a fantastic recipe for baked potatoes!! I had already used all my cream cheese to make cheesecake so I had to add more milk to make it creamy about 1/2 cup total. Also for some extreme flavor I added 1 1/2 tbsp of minced garlic 1 tbsp of parsley. I baked 4 potatoes so I can have really full potato skins but I was still able to have enough remaining over to use as a side for next day dinner menu. Added some shredded sharp cheddar cheese sour cream and scallions to the top with some steak gravy. Delicious!!
Helpful
(2)
Anne
09/02/2013
I believe these were the best twice baked potatoes I've ever had. I did modify them slightly by adding two cups of shredded cheddar (I made four potatoes though) and I used the entire thing of cream cheese (8oz) instead of the 6oz that it would be for doubling the recipe. I also know I used more than two Tbsp of milk probably more like four. I then topped the potatoes with some shredded cheddar and baked. They were so amazing! We have tried so many twice baked potato recipes and this one is the winner!!!
Helpful
(2)
l_hemker
07/28/2013
Made 12 instead of 2. Used 10 tablespoons of butter 6 tablespoons of milk 1 tsp of salt 16 ounces of cream cheese 10 tablespoons of sour cream and topped with cheddar cheese
Helpful
(1)
tina
07/04/2017
I followed the recipe exactly with the exception of a sprinkling of about a tablespoon of shredded cheddar cheese on top of each. Sure the filling is creamy but the taste is about the same as if you added all of those ingredients to a once-baked potato. I'm not sure it's worth the extra effort.
Helpful
(1)
Deb
06/17/2014
I was visiting my sister in Ohio and my niece wanted to make something. We chose this recipe and it turned out wonderfully delicious. Everyone loved them!
Helpful
(1)
lynden.fischer
01/01/2014
Great potatoes been requested every time I host!
Helpful
(1)
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