Rich And Creamy Potatoes

Prep 5 m
Bake 95 m



  1. 1 of 6 Heat oven to 400 degrees F. Pierce each potato in several places; rub with oil.
  2. 2 of 6 Bake potatoes on racks in 400 degree F oven 1 hour. Remove from oven.
  3. 3 of 6 In bowl, mix cream cheese, sour cream, milk, butter, parsley, garlic salt, pepper, nutmeg and cayenne.
  4. 4 of 6 Halve potatoes lengthwise. Scoop out flesh, leaving 1/4-inch thick shell. Transfer flesh to bowl. Place shells on 15 x 10 x 1-inch baking sheet.
  5. 5 of 6 Mash potato flesh until somewhat smooth. Stir in cheese mixture. Transfer mixture to plastic food-storage bag. Snip off large corner; pipe filling into shells, 1/2 cup filling per half. Sprinkle with paprika.
  6. 6 of 6 Bake in 400 degree F oven 35 minutes or until golden. If making ahead, fill but do not bake. Cover, refrigerate up to 1 day; then bake as directed. Makes 12 halves.
Nutrition Information for Rich And Creamy Potatoes
Servings Per Recipe:
Per Serving: 2 g fiber, 239 kcal cal., 4 g pro., 379 mg sodium, 40 mg chol., 9 g sat. fat, 21 g carb., 16 g Fat, total