In order to get ready for my family to go back to school in a few weeks I have been trying to stock my freezer with meals and side dishes. With my recent discovery of the perfect baked potato I decided to make twice baked potatoes, and put them in the freezer for an easy side dish. These potatoes have been around for a long while with many variations, I am sharing with you how I prepare them for my family.
This potato is delicious with a creamy cheesy filling, flavorful skin, and brown, crispy top. We love them with grilled meat and a light salad or even for lunch once in a while. They are easy to change and adapt depending on your family's likes and dislikes. I hope you ENJOY!
Twice Baked Potatoes
Recipe Source: A Cook's Quest
5 Baked potatoes, cooled slightly
1 cup sour cream
2 tablespoons butter, softened
**The sour cream is an estimate. The amount you will need will depend on the moisture in your potatoes, along with the size of your potatoes.
When your potatoes are cool enough to handle slice them in half length-wise. (I made a lot more than five for this batch. If you decide to do so remember to adjust your other ingredients.)
With a spoon, carefully scoop out the inside of the potato and place it in a bowl. Make sure to be careful not to puncture the skin.
Mash the potato insides, and add the salt, pepper, butter and sour cream. You want a creamy mixture that is a little thicker than mashed potatoes. Add the grated cheese. If needed add more sour cream or seasonings to achieve the flavor and texture you need.
Spoon the filling into the empty shells.
At this point, you can bake the potatoes at 350 for 15-20 minutes and broil for a few minutes to brown the tops, or freeze for later. If you decide to freeze the potatoes, place them in a pan and cover and freeze.
To bake from frozen:
Heat oven to 350 F. Bake 35-45 minutes or until centers are warm. Broil for a few minutes to get the top nice and brown.