Creamy Twice-Baked Potatoes
Taste of Home
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."
SERVINGS: 2
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 80 min.
Ingredients:
- 2 medium baking potatoes
- 2 tablespoons butter or margarine, softened
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 package (3 ounces) cream cheese, cubed
- 2 tablespoons sour cream
- Paprika
Directions:
Pierce potatoes and bake at 375° 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° for 20-25 minutes or until heated through and tops are golden brown. Yield: 2 servings.