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Twice Baked Potatoes

User Rating 4 Star Rating (2 Reviews)


Stuffed Baked Potato

Stuffed Baked Potato

Photo: Diana Rattray
These baked potatoes are scooped out of the shells, mashed with cream cheese, Parmesan, and sour cream. The skins are filled with the mashed potato mixture and baked again


  • 4 large baking potatoes, such as russets
  • 1 package (3 oz) cream cheese, softened
  • 1 teaspoon minced fresh or frozen chives
  • 3 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons sour cream
  • 1 egg
  • 1/2 teaspoon salt
  • dash pepper
  • paprika, optional
  • additional grated Parmesan cheese, for garnish


Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional cheese and paprika, if desired. Bake at 375° until puffed and lightly browned.
Serves 4.


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User Reviews

Reviews for this section have been closed.

 3 out of 5
Nothing great, Member mhughley

This recipe to me did not have enough flavor. The potatoes were bland and we all added butter.

4 out of 5 people found this helpful.

See all 2 reviews

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