Rich And Creamy Potatoes

Rich And Creamy Potatoes
Yield: 12 halves Prep 5 mins Bake 400°F 1 hr 35 mins


  • 6 large baking potatoes
  • 1 tablespoon oil
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup curly-leaf parsley, chopped
  • 2 teaspoons garlic salt
  • 1/2 teaspoon white pepper
  • Pinch ground nutmeg,
  • Pinch cayenne pepper
  • Pinch ground paprika

Make It

1. Heat oven to 400 degrees F. Pierce each potato in several places; rub with oil.

2. Bake potatoes on racks in 400 degree F oven 1 hour. Remove from oven.

3. In bowl, mix cream cheese, sour cream, milk, butter, parsley, garlic salt, pepper, nutmeg and cayenne.

4. 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. 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. 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 Facts

Amount Per Serving: cal. (kcal): 239, Fat, total (g): 16, chol. (mg): 40, sat. fat (g): 9, carb. (g): 21, fiber (g): 2, pro. (g): 4, sodium (mg): 379, Percent Daily Values are based on a 2,000 calorie diet.