Twice Baked Potatoes
-These creamy stuffed potatoes have a mild smoky flavor and are easy to make. Most of the cooking time is baking the potatoes before stuffing. I prepared everything early in the day and did the final bake at dinnertime. The listed serving size is half a potato per person. Created for RSC #15
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INGREDIENTS
Nutrition- 3
- 2ounces cream cheese
- 1tablespoon butter
- 3tablespoons sour cream
- 2 -3tablespoons milk
- 1⁄4
- 1
- 1⁄2teaspoon thyme
- 1⁄2teaspoon salt
- 1⁄4teaspoon cracked black pepper
- 4roasted garlic cloves, finely minced
- 1⁄4teaspoon smoked paprika, sweet
Optional for garnish
- 1⁄4teaspoon smoked paprika, sweet
- 1
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DIRECTIONS
- Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
- Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
- Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
- Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
- Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
- Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.
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