Loaded Twice Baked Potatoes
These rich and creamy Loaded Twice Baked Potatoes are AMAZING! Butter, cream cheese and cheddar cheese and a few herbs make a special side dish to remember.
Servings 8 people
Calories 201kcal
Ingredients
- 4 long potatoes
- 1/2 cup butter softened
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 ounces cream cheese cut in small cubes
- 2 teaspoons minced onion
- 2 teaspoons parsley flakes
- 1 cup shredded cheddar cheese
- milk
- paprika
Instructions
- Preheat oven to 400℉. Wash and dry potatoes. Poke fork in each potato 3-4 times. Place on cookie sheet in oven for 1 hour.
- Cut potatoes in half lengthwise. Scoop out potatoes with a spoon. Scoop as much as possible without tearing skin.
- Combine potatoes with butter, salt & garlic powder. Mash adding enough milk to make fluffy. Start with 2 tablespoons of milk and add more as needed.
- Fold in cream cheese, onion and parsley.
- Return to baking sheet. Spoon potato mixture lightly into potato shells. Dust with paprika. Sprinkle on cheddar cheese. Cover with plastic wrap. Refrigerate overnight.
- To Serve: Heat potatoes at 400 degrees F for 20-25 minutes, or until cheese melts. Makes 8 servings.
Notes
- Avoid using too much oil when baking potatoes because oil can prevent the crust of the potato from becoming crispy
- Fill potatoes the day before your meal, cover loosely and refrigerate overnight
- Double or triple the recipe and freeze extras for a tasty treat anytime
- Scoop as much meat out of each potato as possible without putting a hole or tear in the potato skin
- Soften cream cheese and soften or melt the butter before adding to filling
- Smoked paprika tastes just as good or better than regular paprika
Nutrition
Calories: 201kcal | Carbohydrates: 2g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 371mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg