Twice Baked Potatoes

Heat oven to 425 F.

Place the whole potatoes in a oven safe baking dish. Divide olive oil evenly over the top of them and rub the oil around over the entire surface of the potatoes. Sprinkle each potato with 1 generous pinch of sea salt. Rub skin well with olive oil and sea salt. Poke each potato on all sides with a fork. Bake for 1 hour or until tender when poked with a fork.

When they are done remove them from the oven and allow potatoes to sit until just cool enough to handle, 5-10 minutes.

Cut potatoes in half lengthwise. Scoop out insides of potatoes and put the insides into a bowl (make sure to leave a little layer inside of the skin to hold the skins together). Set potato skins back into the baking dish.

Allow potatoes to sit for about 3 minutes to remove some moisture. Into the bowl of potato insides, add 3 tablespoons of butter, a generous pinch of sea salt and pepper. Mash using a fork until you reach your desired consistency.

Divide filling evenly between potato skins. Use the tines of a fork to texture the tops of potatoes and then make a little pocket in the center of each potato.

Add 1/3 tablespoon cold butter into the center pocket of each potato. Sprinkle generously with smoked paprika.

At this point potatoes can be covered and refrigerated for up to a day until ready to use.

Bake in a 400 F oven for 20-25 minutes until potatoes are hot and the tops have formed a crispy skin.