Rich and Fluffy Twice-Baked Potatoes

I must admit a rather strange weakness: I could eat potatoes every day in one form or another. These rich twice-baked potatoes are so good, and they are easy to make! They can be made ahead of time and refrigerated until you’re ready to bake, so it’s a hosting-friendly recipe. Pair with steak and tossed salad for a classic meal. This recipe makes 20 potatoes, so of course you can half it if you don’t want that many. If you end up with extra filling, it’s really tasty by itself–don’t ask me how I know! 😊

10 russet potatoes, washed

1/4 c. olive oil

1 8 oz. package cream cheese

1/2 c. heavy whipping cream

1 1/2 c. finely shredded cheddar cheese, divided

1/2 c. sour cream

1 1/2 tsp. onion powder

Paprika

Dried or fresh parsley

Preheat oven to 375*. Scrub potatoes and brush with olive oil. Place on a foil-lined baking sheet and bake for about 1 hour, until fork tender. Let cool for 10 minutes. Slice potatoes in half. With a small metal spoon, carefully scoop out insides of the potatoes. Place into metal mixing bowl. Leave a light layer of potato so that the shell will hold up. Place empty shells in a greased 15″ x 10″ glass baking pan. Here’s where I use our kitchen aid, but you can do this part by hand. Take your mixing bowl with the potatoes, and add the cream cheese, heavy whipping cream, 1 cup of cheddar cheese, sour cream, and onion powder. Mix until well blended and smooth. Scoop out generous portions of the potato filling into the potato shells. Bake at 400* for 45 minutes to an hour, until bubbly and slightly browned on top. Garnish with a light sprinkle of paprika, parsley, and 1/2 c. finely shredded cheddar. Enjoy!