twice baked potatoes, make ahead

michelle 'FLAME' kelley

By
@flameswithinice

make these ahead and your kids and hubby will love you. they last for a good long time if no one tears into them. up to 2 months in a air tight container in your freezer. they make a great side dish, snack, or small dinner all by them selves. so make up a bunch and see how long you can keep them in your freezer. 24 of them last me maybe two weeks with 8 people wanting more.


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Comments:

Serves:

24

Prep:

2 Hr

Cook:

2 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I really enjoyed the flavor in these potatoes. But, you can add or take out flavors to your personal taste. The idea of making these ahead of time is great! I'm going to keep these in my freezer. They will come in handy when I need a quick lunch or have to prepare for a large dinner party.

Ingredients

START HERE

16 large
baking potatoes, washed well.
2
baking pan, sided cookie sheet works well

WHEN POTATOES ARE COMPLETLY COOKED THRU DO THIS.

16 large
baked potatoes. sliced in half the long way and cored
1 large
mixing bowl
8 oz
sour cream
1/2 c
milk
1/2 c
butter
1/8 c
minced garlic
1/4 c
minced fresh onion
1/2 c
bacon bits
1/2 c
shredded colby jack cheese
1/8 tsp
salt, pepper, roasted garlic, thyme, bacon bits
1 c
shredded mozzarella cheese
1/4 c
milk
1/2 c
potato flakes dry

Directions Step-By-Step

1
preheat oven to 400. wash and scrub each potato completely but being careful as to not scrub off peal.
2
start by poking holes in each potato all the way around and placing them on the baking sheet. let bake for two hours or till completely cooked through. test by skewer or tooth pick easily inserted into each potatoe completly thru the center. any resistance and the potatoe is not cooked enough.
3
once cooked. place potatoes on wire rack to cool till you can hold in your hand. slice each the long ways and then spoon carefully out all the meat in side the skin taking note not to dig to deep as to rip the skins.place the potato meat in the large mixing bowl. place empty skins back on baking sheet and bake for 10 mins. sprinkle a little salt in side the skin but be careful not too much.
4
now while the skins are firming up. mash the potatoes in the bowl adding all the ingredients except for the mozzarella cheese and 1/4 cup milk and potato flakes.
5
use a potatoe masher and hand blender to mix the ingredients well. if too soupy add some of the potatoe flakes. too stiff add the milk. once well mixed fill each skin with the mashed potatoes. cover with a little pepper and mozzerella cheese and place back on cookie sheet. once all skins are filled place sheet in freezer for three hours. remove from cookie sheets into zipped sandwich bags. making sure all air is remove as much as possible. place back in freezer. will last up to a month.
6
when ready to eat. just take how ever many you want out and either microwave them for 3 mins or till heated all the way through or in oven for 10 mins on 350. till heated.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: For Kids