Twice Baked Potatoes, Make Ahead

1
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 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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
24
Prep:
2 Hr
Cook:
2 Hr
Method:
Bake

Ingredients

  • 16 large
    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

Step-by-Step

  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.

Printable Recipe Card

About Twice Baked Potatoes, Make Ahead




Show 63 Comments & Reviews

29 Cozy & Comforting Fall Dinners

29 Cozy & Comforting Fall Dinners


When the weather starts to get cooler, cozy, and comforting fall dinners rule the menu. From stews to casseroles, roasted chicken to pan-seared pork, meals get a little heartier but they still need to be family-friendly. So good, any of these 29 dinner recipes could be on permanent rotation this fall; we guarantee your family […]

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs


Chocolate cupcakes are a classic dessert and anything but basic. Some are fudgy and moist, while others can be dense and rich. Chocolate cupcakes can be transformed by spices added to the batter, sneaking a surprise in the center, or the creamy frosting piped on top. Full of flavor, if you love chocolate you’re going […]

20 Southern Staple Cornbread Recipes

20 Southern Staple Cornbread Recipes


There’s just something we love about homemade cornbread in the fall. Paired with a bowl of chili, topped with pinto beans or just cooked to golden brown perfection in a cast iron skillet, cornbread is one of our favorite delicious comfort foods. From mom’s classic recipe to something a little spicier, we have a cornbread […]