Creamy Twice-Baked Potatoes

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."
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Ingredients

1 h 30 m servings 450 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
  3. Reduce oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.

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Reviews

Read all reviews 18
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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...

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...

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...

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...

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 ...

Was very easy and tasted really Good. I added parmesan cheese to top instead of paprika

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!

Great potatoes, been requested every time I host!,

I made these tonight for supper. Had my daughter and grand daughter (2 years old) over for dinner and thought that I'd make these. I added some real bacon bits to the potato mixture before putti...

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