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Creamy Twice-Baked Potatoes
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |