Make-Ahead Twice-Baked Potatoes
These twice-baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle the top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.
These twice-baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle the top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.
- Carbohydrate 33.1368370995906 g
- Cholesterol 20.3354166925779 mg
- Fat 7.84745631519183 g
- Fiber 4.20430514845404 g
- Protein 3.91729411426911 g
- Saturated Fat 4.90941084627407 g
- Serving Size 1 1 serving(s) (215g)
- Sodium 65.896809319418 mg
- Sugar 28.9325319511365 g
- Trans Fat 0.573198563309297 g
- Calories 214 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Wash potatoes and pat dry.
- Place potatoes (not touching) on a large baking sheet (you may need two).
- Spray potatoes generously with non-stick cooking spray.
- Sprinkle outside of potatoes with a little salt.
- Bake 1 to 1-1/2 hours or until potatoes give when gently squeezed.
- In a large mixing bowl, add butter, cream cheese, salt, and pepper; mix well.
- With a serrated knife, cut baked potatoes in half lengthwise (leaving skins unbroken).
- With a large spoon, scoop out the inside of potatoes, leaving a thin layer attached to the skin.
- Place potato skin shells (skin side down) on the baking sheet.
- Put scooped-out potato in the mixing bowl and mix with the butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
- Using the palm of your hand to support the potato shell, spoon and press potato mixture into each half.
- Return filled shells to the baking sheet.
- Sprinkle with shredded cheese and pat to adhere.
- TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
- TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place the baking sheet in the freezer for several hours until potatoes are completely frozen. Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag. Place wrapped potatoes into one or more gallon resealable freezer bags. Store in freezer for up to 3 months.
- TO COOK FROZEN POTATOES: Preheat oven to 350 degrees F. Place potatoes on a baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15 minutes or more until potatoes are hot. Do not overbake. (This method keeps the potato skins firm and crisp.)
- If time is short: Place potatoes in the microwave and cook on high about 10 minutes. Remove and then place in a 350 degrees F oven to finish cooking.
- IN A BIG HURRY: These potatoes can be completely heated from frozen in the microwave until hot. (Potato skins will be softer than if cooked in the oven.) Or, they can be defrosted in the microwave and reheated uncovered in a 350 degrees F oven for 15-20 minutes or until hot.
Make-Ahead Twice-Baked Potatoes: A Freezer Staple for Busy Days
As a busy working mom, time is my most precious commodity. Juggling work, family, and everything in between leaves little room for elaborate meal prep. That’s why I’ve become a huge fan of make-ahead meals, especially those that can be easily frozen and reheated. These twice-baked potatoes are a perfect example. I discovered this recipe a few years ago and it's become a staple in my freezer, a lifesaver on those hectic weeknights or when unexpected guests pop in.
The beauty of this recipe lies in its simplicity and versatility. Imagine this: a chilly evening, the family is hungry, and all you need to do is pop a few frozen potatoes in the oven. Within minutes, you have a comforting, delicious side dish ready to serve alongside practically any main course. Steaks? Check. Roast chicken? Perfect. Even a simple grilled fish gets elevated with these creamy, cheesy potatoes. And don't even get me started on how well they pair with meatloaf; it's a match made in heaven!
One of my favorite tricks is to add crispy bacon bits on top just before serving. The smoky saltiness complements the creamy potato filling perfectly, adding a delightful textural contrast. For a vegetarian option, a sprinkle of chives or some chopped green onions works wonders too. Honestly, these potatoes are so adaptable; they can be customized to fit any dietary need or preference.
I usually make a big batch when potatoes are on sale – a 10-15 pound bag is my go-to. This allows me to prepare 30-35 potatoes and freeze them for those times when I'm short on time. The freezing process is super straightforward; simply wrap each potato individually and then place them in a freezer bag. This way, you can take out only the number of potatoes you need, without having to thaw a whole batch. They last for up to three months in the freezer, making them an ideal pantry staple for any busy household.
Beyond the convenience, these twice-baked potatoes are incredibly satisfying. The creamy, cheesy filling is rich and flavorful, offering a perfect balance of comfort and indulgence. They’re hearty enough to serve as a main course for a light lunch (especially when paired with a fresh salad), or as a delicious side for a more substantial dinner. It's a win-win situation: a recipe that's both delicious and practical. The ability to freeze them adds another layer of convenience, making them a go-to meal solution for all those busy weeknights.
The recipe itself is incredibly easy to follow. The process of baking the potatoes, scooping out the flesh, mixing it with the creamy filling, and then baking them again is quite straightforward. The instructions are clear and concise, making it perfect even for beginner cooks. And the result? Absolutely heavenly. The creamy interior contrasts beautifully with the crispy, slightly browned skin, creating a delightful texture that's hard to resist.
So, if you're looking for a simple, delicious, and incredibly convenient side dish that's perfect for busy days and unexpected guests, look no further than these make-ahead twice-baked potatoes. They’re a true lifesaver in my kitchen, and I’m confident they’ll become a staple in yours too. Give them a try – you won't be disappointed!
Pro-tip: For extra flavor, try using different types of cheese, such as Gruyere, Monterey Jack, or even a blend of cheeses. You can also experiment with adding different herbs and spices to the filling for an extra layer of complexity.
