Creamy Twice-Baked Potatoes

Ingredients

• 2  baking potatoes 
• 2 tablespoons butter softened
• 3 ounce cream cheese cubed
• 1 tablespoon milk 
• 1 pinch paprika to taste
• 0.3 teaspoon salt 
• 2 tablespoons cream sour

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
2. Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
3. Remove from oven and cool slightly.
4. Reduce oven to 350 degrees F (175 degrees C).
5. Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells.
6. Sprinkle with paprika and place on a baking sheet.
7. Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.