Creamy Twice-Baked Potatoes

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 450 Calories

Ingredients

• 1 tablespoon milk
• ¼ teaspoon salt
• 2 tablespoons butter, softened
• 2 tablespoons sour cream
• 1 pinch paprika, or to taste
• 1 (3 ounce) package cream cheese, cubed
• 2 baking potatoes

Recipe Instructions

Step 1

Preheat the 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 the 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 the preheated oven until heated through and tops are golden brown, 20 to 25 minutes.