Twice Baked Potatoes-Freezer
List of Ingredients
These are great to have in the freezer for an instant potato side dish, and they're much cheaper and tastier than the commercially available ones.
Large baking potatoes
Butter
Milk
Salt & pepper to taste
Options (one or more of the following):
sour cream
shredded cheese
bacon bits
chives
anything else you like
Recipe
Preheat the oven to 375 degrees. Scrub potatoes and prick each one twice with a fork. Bake potatoes until cooked, about 1 1/4 hours, depending on size. Allow to cool slightly.
Cut each potato in half lengthwise with a sharp serrated knife. Use a soup spoon to scrape out the potato flesh, leaving a 1/4 inch shell. Add the potato flesh to a large bowl with the butter and mash until almost smooth. Add milk while slowly whipping, just until smooth and fluffy. Stir in any optional ingredients.
Spoon the potato mixture into the potato shells, mounding it slightly. Use the best looking shells first since there will not be enough potato mixture to fill all shells. Sprinkle with paprika.
Place all the potato halves on a large baking sheet and freeze until firm. Wrap each half individually in plastic wrap. Place the wrapped halves in a large freezer bag and seal. Store in the freezer.
To serve, unwrap and heat in the oven until hot. To speed this process, first microwave the frozen potatoes for a minute or two. Can also be heated completely in the microwave (but the skins will be soggy, not crisp).
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