Twice Baked Idaho® Potatoes

Ingredients:

• 4 russet Idaho® potatoes
• 7 tablespoons butter, divided
• plenty of salt and pepper
• 1/2 small onion, grated
• 1/2 cup heavy cream
• 1/2 cup chopped fresh parsley, divided
• 1 cup panko breadcrumbs
• 1/2 teaspoon paprika

Directions:

1. Wash, scrub, and dry potatoes very well.
2. Poke a few holes using a fork around all sides of the potatoes.
3. Melt one tablespoon of butter and mix with salt and pepper to taste.
4. Brush potatoes with the mixture and place on a rimmed baking sheet fitted with a wire rack (alternatively, you can place them directly on the top oven rack with a baking sheet on the lower one to catch any drippings).
5. Bake potatoes for 50 minutes in a 425° F degree oven, or until soft and cooked (insert a paring knife to check softness).
6. Meanwhile, add grated onion and 4 tablespoons butter to a microwave safe bowl or measuring glass. Microwave for one minute or until butter is melted.
7. In another microwave safe bowl, melt the remaining two tablespoons of butter. Add the breadcrumbs, paprika, 2 tablespoons parsley, and a little bit of salt and pepper. Mix together.
8. Allow potatoes to cool for 10 minutes.
9. Cut potatoes in half and scoop the insides into a bowl. Don't scoop all the way to the outer peel- leave a little bit of potato for structural stability.
10. Add the melted butter and onion mixture, heavy cream, 1/4 cup chopped parsley, and salt and pepper to the bowl with the potatoes. Mix using an electric mixture until smooth.
11. Add the potato mixture back into the potato skins evenly and smooth the tops.
12. Top each potato evenly with the bread crumb mixture.*
13. Place the potatoes back into the oven at 425° F for 20 minutes, or until breadcrumbs are golden brown.
14. Allow to cool for 10 minutes before serving.

Notes:

Assemble the potatoes ahead of time up and store in the refrigerator for three days or the freezer for up to six months. Defrost/bring to room temperature and bake according to directions when you are ready.