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Creamy Twice-Baked Potatoes

By: Linda Wheeler

"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.'"

Rate/Review | Read Reviews (243)

Prep Time:
10 Min

Cook Time:
1 Hr 20 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 medium baking potatoes
2 tablespoons butter or margarine, softened
1 tablespoon milk
1/4 teaspoon salt
1 (3 ounce) package cream cheese, cubed
2 tablespoons sour cream
Paprika

Directions

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.