Creamy Twice-Baked Potatoes recipe
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Ingredients
- 2 baking potatoes 2 tablespoons butter, softened 1 tablespoon milk ¼ teaspoon salt 1 (3 ounce) package cream cheese, cubed 2 tablespoons sour cream 1 pinch paprika, or to taste
Nutrition Info
- 450.2 caloriescarbohydrate: 39.6 gcholesterol: 84.2 mgfat: 29.8 gfiber: 4.9 gprotein: 8.4 gsaturatedFat: 18.7 gservingSize: -sodium: 522 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Twice-Baked Potatoes
Directions
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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.