Twice Baked Potatoes to Freeze

I don’t have a specific recipe for making twice baked potatoes to freeze (or eat fresh). It is kind of like how my Grandma would make cinnamon rolls – she just dumped it all together without measuring and they were delicious. So you will have to experiment a bit to discover what you like and what works best for you when you make these twice baked potatoes.

Bake several baking potatoes until they are done. I use the really big ones and then a half is basically a generous serving.

When the potatoes are just cool enough to handle, cut them in half lengthwise. Cut them in such a way that you will have two halves that will sit flat.

When they are cool enough to handle again, scoop out the potato, being careful not to rip the skins. Set aside the skins.

Put the potato insides in a large mixing bowl. Mix them just slightly on low to start breaking up the chunks. Then add whatever ingredients you would like. I usually add butter, sour cream, shredded sharp cheddar, chives, salt and pepper. But you could also add bacon, green onions, garlic, etc. Mix on a higher speed like you are making mashed potatoes until everything is thoroughly mixed. I usually taste it a couple of times and see if I need to add more of anything. It is always better to start with less and add more than put too much in at the beginning!

Spoon the potato mixture back into the skins. I then wrap them individually in plastic wrap and freeze in freezer bags. Then I just take out two at a time when I want to use them. Naturally you could serve them right away, but you will need to put them back into the oven to heat them up a bit after adding the colder ingredients (sour cream, etc.). I usually reheat mine in the microwave and top them with a little butter. Yum!

Enjoy!

You can see all of my recipes under Sallie’s Favorite Comfort Food Recipes. If you do try one of my recipes and like it, please come back and let me know in a comment. I truly do appreciate it when people do so!