Creamy Twice-Baked Potatoes Recipe

adsense 336x280 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.

Creamy Twice-Baked Potatoes

  • 2 medium (2-1/4" to 3" dia, raw)s 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

 Step 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.

 Step 2
Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.

 Step 3
Reduce oven to 350 degrees F (175 degrees C).

 Step 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.

 Step 5
Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.


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