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Twice-Baked Potatoes

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  • Ready in: 80-90 min
  • Serves: 6
  • Complexity: medium


  • 6 large Idaho potatoes (as large and oval as possible)
  • Vegetable oil to coat
  • 8 tablespoons (1 stick) of butter
  • 2 cups sour cream
  • 1 teaspoon dried parsley
  • Paprika
  • Salt and Pepper to taste


  1. Preheat oven to 350 degrees.

  2. Wash potatoes and pat dry. Prick sides gently with a fork and coat each potato entirely with oil.

  3. Place potatoes on foil-covered pan and bake for at least 1 hour.

  4. In large bowl, place one stick of butter. Remove potatoes from oven and slice off top third of each one. Gently scoop out potato with spoon (potato skins should be crisp) and place into bowl.

  5. With mixer on high, mix potatoes, butter, sour cream, salt, and pepper. Add parsley and continue mixing until smooth.

  6. Gently stuff mixture back into potato shells, being careful not to break them. Pile potato mixture as high as you can above top of potato shell. Sprinkle with paprika for color. (Can be frozen at this point for serving later). Bake again for about 20-30 minutes. Should be lightly browned on top. 

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