Ingredients for Twice Baked Potatoes With Cream Cheese
- 4 large russet potatoes
- Fat Free Cream Cheese
- Nonfat Milk
- 1 teaspoon onion salt
- 4 tablespoons butter, divided
- Fresh Ground Pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon paprika
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How to Make Twice Baked Potatoes With Cream Cheese
- Preheat oven to 350°F (175°C).
- While oven preheats, let cream cheese sit out to soften.
- Thoroughly scrub 4 large russet potatoes under cold water.
- Pat potatoes dry. Rub with 2 tablespoons of butter and sprinkle with 1/2 teaspoon salt.
- Bake potatoes directly on the oven rack for 1 hour, or until easily pierced with a fork.
- Remove potatoes from oven and let cool slightly until easily handled.
- Carefully cut potatoes in half lengthwise. Using a spoon, scoop out the cooked potato flesh, leaving the skins intact. Place the potato flesh in a large bowl.
- Add softened cream cheese, 1/4 cup hot milk, 1 teaspoon onion salt, 2 tablespoons butter, and 1/2 teaspoon black pepper to the bowl.
- Gently mash the mixture until well combined but still slightly chunky.
- Spoon the potato mixture back into the potato skins, piling it slightly.
- Sprinkle generously with 1 tablespoon paprika and 2 tablespoons chopped fresh parsley.
- Bake for an additional 20 minutes, or until heated through and the topping is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
19g
Fat
13g
Carbs
13g
