twice baked potatoes, make ahead
★★★★★
5
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
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Ingredients For twice baked potatoes, make ahead
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16 lgbaking potatoes, washed well
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2baking pan, sided cookie sheet works well
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8 ozsour cream
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1/2 cmilk
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1/2 cbutter
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2 Tbspminced garlic
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1/4 cminced fresh onion
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1/2 cshredded colby jack cheese
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1/8 tspsalt
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1/8 tsppepper
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1/8 tspthyme
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1/8 tspbacon bits
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1 cshredded mozzarella cheese
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1/4 cmilk
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1/2 cpotato flakes dry
How To Make twice baked potatoes, make ahead
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1Preheat oven to 400. Wash and scrub each potato completely but being careful as to not scrub off the peel.
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2Start 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.
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3Once 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.
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4Place 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.
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5Now 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.
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6Use 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.
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7Once well mixed, fill each skin with the mashed potatoes. Cover with a little pepper and mozzarella cheese. Place back on cookie sheet.
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8Once 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).
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9When 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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