Twice-Baked Potatoes
Twice-Baked Potatoes is an moderately easy dinner. Made with 4 small baking potatoes (5 to 6 oz. each), 2 oz. cream cheese, cubed and softened, 2 tbsp. snipped chives (optional), 1/4 tsp. dried basil, crushed and 1/8 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Prick potatoes with a fork.
Bake in a 375° oven for 45 to 50 minutes or until tender.
Cool slightly.
Cut potatoes in half lengthwise.
Gently scoop out each potato half, leaving a thin shell.
Set shells aside.
Put pulp into a small mixing bowl.
Add cream cheese, chives, basil, salt and pepper; beat until smooth. Add milk, a teaspoon at a time, beating until potato mixture is fluffy.
Pipe or spoon potato mixture into shells.
Sprinkle with paprika.
Place on a baking sheet.
Cover loosely with foil.
Bake in a 375° oven for 10 minutes.
Uncover and bake 10 minutes more or until heated through.
Serves 8.
🍷 Perfect Pairings
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