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CREAMY TWICE-BAKED POTATOES

Creamy Twice-Baked Potatoes

Indulge in these creamy, comforting twice-baked potatoes, perfect for satisfying your potato cravings.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Cooling Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 2 stuffed potatoes
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potato Cravings
  • 2 baking potatoes Choose large, even-sized potatoes
  • 2 tbsp softened butter Ensure butter is at room temperature
  • 1 tbsp milk Use whole milk for creaminess
  • 1/4 tsp salt Adjust to taste
  • 3 oz cream cheese, cubed Soften slightly before use
  • 2 tbsp sour cream Adds tanginess to the potatoes
  • A pinch of paprika For a hint of spice
Photo-Matched Finish
  • 1/4 cup shredded Cheddar Use sharp Cheddar for flavor
  • A pinch of dried parsley For garnish

Equipment

  • Baking Sheet

Method
 

  1. Scrub, dry and pierce potatoes. Bake at 450°F (230°C), 50–60 minutes, until tender. Cool slightly.
  2. Remove thin tops; scoop flesh, keeping shells intact. Beat flesh with butter, milk and salt until fluffy. Fold in cream cheese and sour cream.
  3. Refill shells; dust with paprika. Bake at 350°F (175°C), 20–25 minutes, until hot and lightly golden.
  4. For the photographed finish, add Cheddar during the final 3–5 minutes, until melted. Sprinkle with parsley.

Notes

Feel free to customize the toppings with your favorite cheese or fresh herbs for a personal touch.