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
Serves 4.

SODIUM CONTENT: 71 mg per serving


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


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.

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