Creamy on the inside, crunchy breadcrumb topping on the outside- these are the BEST twice baked potatoes EVER! Plus, they're freezable if you assemble ahead of time or have leftovers. They're my late grandfather's famous family recipe.
Poke a few holes using a fork around all sides of the potatoes.
Melt one tablespoon of butter and mix with salt and pepper to taste.
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).
Bake potatoes for 50 minutes in a 425 degree oven, or until soft and cooked (insert a paring knife to check softness).
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.
In another microwave safe bowl, melt the remaining three tablespoons of butter. Add the breadcrumbs (1 cup), paprika (1 teaspoon), 2 tablespoons of the parsley, and a little bit of salt and pepper.
Allow potatoes to cool for 10 minutes.
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.
Add the melted butter and onion mixture, heavy cream (1/2 cup), 1/4 cup chopped parsley, and salt and pepper to taste to the bowl with the potatoes. Mix using an electric mixture until smooth.
Add the potato mixture back into the potato skins evenly and smooth the tops.
Top each potato evenly with the bread crumb mixture (stop here if making ahead of time).
Place the potatoes back into the oven at 425 degrees for 20 minutes, or until breadcrumbs are golden brown.
Allow to cool for 10 minutes before serving.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.