During one of my Freezer Cooking Days, I experimented with this “recipe.” It is so easy and you can include whatever you like in your potatoes! My original plan was to pick up some bbq and make stuffed potatoes, but we ended up eating them with vegetables. Ridley loves these, so I’m definitely making them again soon!
Twice Baked Potatoes
- Russet Potatoes
- Cheese, Butter, Sour Cream, Cream Cheese
- Parsley, Chives
- Salt, Pepper
Boil potatoes until soft. Then place them on a towel to dry off a bit. Wrap in foil. Cut a “slit” in each and scoop out the potato, leaving a rim around the skin. Place potato “insides” into a bowl. Mash. (I love my hand mixer for this.) Add butter, cheddar cheese, sour cream and/or cream cheese, chives, salt and pepper to taste. Spoon potato mixture back into the potato “skins” Sprinkle parsley and extra cheese on top, if desired.
If desired, freeze in a foil pan. To bake right out of the freezer: 400 degrees for about 1 1/2 hours or until potatoes are warmed through.