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Twice Baked Potatoes With Cream Cheese
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- #38925
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
6 large baking potatoes
1/2 package (8 ounce size) cream cheese, softened
1/2 cup sour cream
1 1/2 cup shredded cheddar cheese
1 bunch green onions, chopped
salt and pepper, to taste
paprika
directions
Bake potatoes at 400 degrees F until tender.
Slice potatoes in half when cool enough to handle. Scoop insides of potatoes into a large bowl; place shells on a cookie sheet. Combine 1 cup of the cheddar cheese and remaining ingredients with potatoes, except for paprika. Beat till light and fluffy.
Spoon potato mixture back into shells. Sprinkle with remaining cheddar and lightly sprinkle with paprika. Bake at 350 degrees F for 20 minutes or till heated through and cheese is bubbly on top.
Notes: Use a piping bag with a large size tip; pipe in filling to make the potatoes look more fancy.
added by
starcatcher
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 1, 2007
Oh my was this GOOD! I didn't use all the skins so I could stuff about 8 halves. I added a little more sour cream and Chedder cheese which made it very creamy. I also had some fresh dill and chives to add. All in all, this could have been the main dish and we'd have been happy.
February 3, 2007
I had great success with this recipe..and to my delight I had raving fans at my dinner party. One observation..it calls for 6 baked potatoes, and once they are halved and filled, really, it would make 12 servings, so I decided to only use 8 of the shells and make them fuller with the "stuffing" and it turned out perfect.