Mom’s Creamy Twice Baked Potatoes

twice baked potatoes


8 Red Potatoes

1 Cup of Sour Cream

4 Ounces of Cream Cheese

1 Small Chopped Onion

4 Tablespoons of Butter

1/4 Teaspoon of Pepper

1 Teaspoon of Salt

Milk to moisten

Hardware Requirement:

Large Pot


Glass or Ceramic Baking Dish


1. Peel and cut potatoes in half. (For added texture and visual appeal you can leave some of the skins on.)

2. In a large pot, boil potatoes until tender.

3. Drain potatoes.

4. Mash up potatoes with a fork, getting most of the lumps out.

5. Mix potatoes, sour cream, cream cheese, pepper, salt, and onion together until well blended, adding milk only to moisten. Remember, you are going to be baking these again, so you will need a little bit of moisture to keep them from drying out.

6. Dump mixture into a glass baking dish and dot with 4 tablespoons of butter cut into slices.

7. Bake at 350 for about 20 minutes, or until the top is slightly golden brown.

8. Enjoy!


About Lowvee Cole

Bonsoir! I'm Lowvee Cole: musician, author, and closet chef. I've been making beats, telling tales, and vandalizing kitchens since Cindy Crawford's mole got its first editorial feature. Recently, I combined my fondness for storytelling and witchcraft to pen the first book in my five-part YA fantasy series, Boundless Magick. Now I can't seem to pry myself away from my keyboard without feeling that I've left a bit of my soul behind. When not composing music or penning the swarm of novel ideas buzzing around in my head, I enjoy reading, drawing, and glamping (glamor camping) with my husband and children. If you are a blogger, newspaper, or magazine interested in doing a feature on me, drop me a line. I would love to hear from you! View all posts by Lowvee Cole

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