Creamy Twice-Baked Potatoes

This decadent tasting side dish is a perfect choice for dinner with friends. Adapted from a recipe by Linda Wheeler on allrecipes.com.
Serves 4.



SODIUM CONTENT: 71 mg per serving

INGREDIENTS

4 medium baking potatoes
4 T. (1/2 stick) unsalted butter
2 T. low fat milk
2 oz. cream cheese
4 T. sour cream
freshly ground black pepper, to taste
ground paprika, for garnish

DIRECTIONS

Preheat oven to 400 degrees. Wash and scrub potatoes, then place on a nonstick baking sheet. Place sheet on middle rack in oven and bake, uncovered, 1 hour. Remove from oven and cool briefly.

Reduce oven temperature to 350 degrees. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk, cream cheese and sour cream and beat until fluffy. Season with freshly ground black pepper to taste. Spoon mixture back into the potato shells and return to baking sheet. Sprinkle with paprika, as desired. Place sheet on middle rack in oven and bake, uncovered, 20 minutes, until heated through. Remove from oven and serve immediately.

Print Friendly and PDF

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
facebooktwitterpinterestinstagram
This entry was posted in Side Dishes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>