Creamy Twice-Baked Potatoes |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 2 |
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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. Ingredients:
2 baking potatoes |
2 tablespoons butter, softened |
1 tablespoon milk |
1/4 teaspoon salt |
1 (3 ounce) package cream cheese, cubed |
2 tablespoons sour cream |
1 pinch paprika, or to taste |
Directions:
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.
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