make ahead - basic twice baked potatoes

Name: Make Ahead - Basic Twice Baked Potatoes
Prep time: 30 min
Cook time: 2 h 10 min
Cuisine: American
Ingredients: - 16 large baking potatoes, washed well; - olive oil; - 8 oz. sour cream; - 2 tsp. horseradish; - ¾ cup milk, divided; - ½ cup butter; - garlic powder, to taste (optional); - 1 ½ cup shredded cheddar cheese, divided; - ¼ cup minced onion; - ½ cup bacon, cooked and crumbled; - salt & pepper, to taste; - ½ cup dry, instant potato flakes; - sweet paprika, to sprinkle

This is how they should look before going into the freezer.

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

Great to have on hand when you’re pressed for time. For a hearty appetite, or if you’re serving as your entrée, you may want to serve two halves, otherwise, they’re filling enough to serve one half per person as a side dish.

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yield serving(s)

prep time 30 Min

cook time 2 Hr 10 Min

method Bake

Ingredients For make ahead - basic twice baked potatoes

16 large baking potatoes, washed well
olive oil
8 oz. sour cream
2 tsp. horseradish
¾ cup milk, divided
½ cup butter
garlic powder, to taste (optional)
1 ½ cup shredded cheddar cheese, divided
¼ cup minced onion
½ cup bacon, cooked and crumbled
salt & pepper, to taste
½ cup dry, instant potato flakes
sweet paprika, to sprinkle

How To Make make ahead - basic twice baked potatoes

1
Preheat oven to 400º F. Wash and scrub each potato completely - being careful as to not scrub so hard as to rub through the peel. Set out two baking sheets.

2
With a fork, pierce each potato all the way around; with your hands, rub each potato with olive oil and place 8 potatoes on each baking sheet – don’t crowd potatoes. Generously, sprinkle with salt.
3
Bake for 2 hours or till completely cooked through. Test by inserting a skewer into each potato thru to the center. Any resistance and they need to cook more; test again in seven minutes.
4
Once baked and cooled enough to handle, slice each long ways and very carefully scoop out all the pulp inside the skin and put into large mixing bowl; careful not to scrape too deep as to tear the skins (leave about ¼ inch of potato all around in the skin. Re-heat oven to 400º F. Place empty skins back on baking sheet and sprinkle a little salt inside each skin. Place shells in the oven for 10 mins. to firm-up.
5
Meanwhile, with potato masher or electric hand mixer, mash and combine 1 cup milk, ½ cup shredded Cheddar, and all other ingredients except for 1 cup of shredded cheese, ¼ cup milk, ½ cup of potato flakes and paprika.
6
If texture is too thin, add some of the potatoes flakes - too stiff add milk. (Texture can vary from one potato to another, so this step could be a bit different each time.) When well mixed fill each skin with the mashed potato mixture. Cover with remaining 1 cup of grated cheese, and a sprinkling of paprika; place back on baking sheet(s).
7
Once all skins are filled, place pan in freezer for 3 hours. Remove frozen potatoes and place in zip-lock sandwich bags; removing as much air as possible.
8
Place back in freezer; these will keep up to two months.
9
When ready to eat – just remove as many as you need from the freezer, take out of the zip-lock bag(s) and either microwave for 3 mins. Or in 350º oven for 10 mins.
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