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Creamy Twice Baked Russet Potatoes



4 medium Russet potatoes
4 tbsp butter, softened
2 tbsp milk
1/2 tsp salt
8 oz cream cheese, cubed
4 tbsp sour cream



Pierce potatoes and bake at 375F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl.  Add butter, milk, and salt. Beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet and bake uncovered at 350F for 25 minutes.

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