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twice baked potatoes, make ahead

★★★★★ 5
flameswithinice avatar
a recipe by
michelle 'FLAME' kelley
@flameswithinice
baltic, CT

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 an airtight container in your freezer. They make a great side dish, snack, or small dinner all by themselves. 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.

Blue Ribbon Recipe

We 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! Keep these in the freezer and they will come in handy when you need a quick lunch or have to prepare for a large dinner party.

— The Test Kitchen @kitchencrew
►
★★★★★ 5
serves 24
prep time 2 Hr
cook time 2 Hr
method Bake

Ingredients For twice baked potatoes, make ahead

  • 16 lg
    baking potatoes, washed well
  • 2
    baking pan, sided cookie sheet works well
  • 8 oz
    sour cream
  • 1/2 c
    milk
  • 1/2 c
    butter
  • 2 Tbsp
    minced garlic
  • 1/4 c
    minced fresh onion
  • 1/2 c
    shredded colby jack cheese
  • 1/8 tsp
    salt
  • 1/8 tsp
    pepper
  • 1/8 tsp
    thyme
  • 1/8 tsp
    bacon bits
  • 1 c
    shredded mozzarella cheese
  • 1/4 c
    milk
  • 1/2 c
    potato flakes dry

How To Make twice baked potatoes, make ahead

  • 1
    Preheat oven to 400. Wash and scrub each potato completely but being careful as to not scrub off the peel.
  • 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 until completely cooked through. Test by skewer or toothpick easily inserted into each potato completely thru the center. Any resistance and the potato is not cooked enough.
  • 3
    Once cooked, place potatoes on a wire rack to cool until you can hold in your hand. Slice each the long ways and then spoon carefully out all the meat inside the skin taking note not to dig too deep as to rip the skins.
  • 4
    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 inside the skin but be careful not too much.
  • 5
    Now while the skins are firming up, mash the potatoes in a large bowl adding all the ingredients except for the mozzarella cheese, 1/4 cup milk, and potato flakes.
  • 6
    Use a potato masher and hand blender to mix the ingredients well. If too soupy, add some of the potato flakes. Too stiff add the milk.
  • 7
    Once well mixed, fill each skin with the mashed potatoes. Cover with a little pepper and mozzarella cheese. Place back on cookie sheet.
  • 8
    Once all skins are filled place sheet in freezer for three hours. Remove from cookie sheets into zipped sandwich bags making sure as much air as possible is removed. Place back in freezer (will last up to a month).
  • 9
    When ready to eat, just take however many you want out and either microwave them for 3 mins or until heated all the way through or in an oven for 10 mins on 350 until heated.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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