Rating: 4.5 stars
49 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

10 mins
1 hr 10 mins
10 mins
1 hr 30 mins


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the 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.

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

Nutrition Facts

450 calories; protein 8.4g; carbohydrates 39.6g; fat 29.8g; cholesterol 84.2mg; sodium 522mg. Full Nutrition