I know that a twice baked potato doesn't technically qualify as a meal, but on nights that I am home alone. sometimes it's all I need. Regardless, it is a tasty side dish to jazz up an otherwise potentially boring piece of grilled chicken and it is easy to make in quantity and freeze. Here is my recipe and process:
|This is the dinner my son Tyler and David cooked for me for Mother's Day. They got the bonus of using a twice baked potato out of the freezer :-)|
Freezer Twice Baked Potatoes
5 Large russet potatoes
½ cup butter, melted
1 to 1 ½ cups skim milk
4 oz low fat cream cheese
2 tsp salt
1 tsp pepper
4 oz (1 cup) shredded sharp cheddar cheese
6 slices of crisply cooked, chopped bacon
Yield: 10 servings
Preheat oven to 350 degrees.
1. Wash potatoes and pat dry. Place on large baking sheet and spray with non-stick cooking spray. Lightly sprinkle with salt. Bake 1-1 ½ hours until done.
2. 2. In large mixing bowl, add butter, cream cheese, salt and pepper; mix well.
3. Using a serrated knife, cut baked potatoes in half lengthwise, using caution to leave skins intact. With large spoon, scoop out the insides of potatoes, leaving just a thin layer of potato attached to the skin.
4. Add scooped out potato to butter mixture. Add skim milk as needed to make filling the consistency of stiff mashed potatoes. Stir in cheese and bacon.
5. Fill potato skin shells, supporting the shell in the palm of your hand.
6. To serve immediately; Return to oven and bake about 20 minutes, until hot throughout.
7. To freeze for later; Wrap potatoes individually in plastic wrap. Carefully place in freezer baggie and freeze flat. Label baggie with date – use within 3 months.
8. To cook frozen potatoes; preheat oven to 350 degrees. Place potatoes on baking sheet and cover loosely with foil. Bake 40 minutes. Uncover and cook an additional 15 minutes, or until potatoes are hot. Can be microwaved, but skins will not be as crisp.