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  • 5 medium-size red potatoes
  • olive oil, for coating
  • kosher salt
  • 1/2 stick butter
  • 1/3 C sour cream, more for topping
  • bacon, 4 to 5 pieces
  • 3/4 C shredded cheddar cheese, more for topping
  • 2 TBLS heavy whipping cream or milk
  • 1 tsp black pepper
  • fresh chopped parsley, for garnish
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I have been on a red potato kick lately. Just created a recipe for Crispy Smashed Potatoes the other day. Thought I would give Twice Baked Potatoes a go! You probably already have everything you need. Don’t have red potatoes…you can definitely substitute with whatever potatoes you have, or like! Even though the red potatoes are a bit smaller than baking potatoes, they are so hearty that one should be enough per person…yeah right!

five twice baked red potatoes on a sheet pan

Heat oven to 425 degrees. Rinse and dry the potatoes. Poke a few holes in the potatoes with a fork. Line a baking sheet with parchment paper. Rub the potatoes with olive oil on all sides. Coat with kosher salt. Place in oven for about 40 minutes, or until the potatoes are fork tender. While the potatoes are baking, cut your bacon into tiny pieces and crisp up. Drain any excess fat.

five red potatoes on a baking sheet covered in olive oil and salt for the best baked twice potatoes

Remove potatoes from oven. Once the potatoes are cool enough to handle. I think I did mine right out of the oven (you do not want the insides to cool down too much). That will make mashing more difficult. Using a melon baller or spoon, scoop out the insides and place in a bowl, including the top peel. Leave enough of the insides to create a firm “boat.” About a quarter inch should do fine.

Add the butter, shredded cheese, half of the bacon, cream/milk, black pepper and sour cream to the potatoes. With a hand mixer or potato masher, combine all of the ingredients. The consistency will not be exactly like mashed…that’s what you want. If you feel like it is too dry…add a touch more cream/milk. Just try to get out any big clumps. Spoon, or as I did, use a pastry bag to fill each potato with the mixture. Top with a bit more cheddar cheese.

Place potatoes back in oven for about 15 minutes. After the 10 minute mark…add a touch more cheddar cheese, and a few more bacon pieces. You can even turn on the broiler for the last minute to get the cheese nice and brown…just be sure to keep an eye on them…you do not want the bacon to burn. Top with sour cream and bacon. Garnish with fresh chopped parsley. You can even add your own favorite toppings! Serve an incredible side dish, appetizer, or even as a meal. ENJOY! They will certainly be the best twice baked potatoes ever! Want more potato recipes? Click here!

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