Recipe For Twice Baked Potatoes With Cream Cheese
Melt butter in a large saucepan over medium high heat.
Recipe for twice baked potatoes with cream cheese. Dry them off and grease them with butter and salt the skins. Slice warm potatoes in half and remove flesh with a spoon and place in a large bowl. Rub each with 1 teaspoon butter.
Beat potato flesh butter milk and salt with an electric mixer in a large bowl until smooth and fluffy. Add the egg and beat until smooth. Stir in cream cheese and sour cream.
Bake at 350 f for 1 hour. Scoop out pulp leaving a thin shell. Saute garlic in butter until fragrant 1 to 2 minutes.
Add cream cheese 1 2 the parmesan cheese butter salt and pepper to taste. Put cream cheese out to soften. Add the cream cheese chives butter 1 2 cup of parmesan cheese and sour cream to the potato in the bowl.
Preheat oven to 350 f. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl set skins aside. Sprinkle with paprika and place on a baking sheet.
Mash flesh and add butter cream cheese sour cream and milk and stir to combine and until butter. Fold cream cheese and sour cream into potatoes. Mix thoroughly then spoon mixture into the potato skins.