-
-
My review
Creamy Twice-Baked Potatoes
tplbml
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 450 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 450 calories; 29.8 g fat; 39.6 g carbohydrates; 8.4 g protein; 84 mg cholesterol; 522 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2232 Ratings
-
-
-
-
-
Most helpful positive review
8/2/2012
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 cr...
Most helpful critical review
7/4/2017
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 ...
Most helpful
Most positive
Least positive
Newest
8/2/2012
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 cr...
9/17/2012
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 f...
3/18/2013
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 abso...
8/17/2014
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...
9/2/2013
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 ...
7/4/2017
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 ...
11/16/2014
Was very easy and tasted really Good. I added parmesan cheese to top instead of paprika
6/17/2014
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!