Prep 1 hr
Cook 0 mins
Economical and worthy of the time and effort to have on hand. A thinner-skinned potato seems to be more kid friendly. These can be scaled down effectively. There are about 10 - 12 potatoes per 5 pound bag resulting in 20 - 24 potato halves.
- 5 lbs thin-skinned potatoes (one five pound bag)
- 1⁄4 lb butter, melted (1 stick)
- 1⁄2-1 teaspoon garlic powder
- 3⁄4 cup sliced green onion
- 1 cup sour cream
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon pepper
- 1 1⁄4 teaspoons salt
- 2 cups cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled (optional)
- Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch.
- Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion.
- To potato pulp, add melted butter and next 8 ingredients; stirring to combine well. Fill each potato shell, patting filling into place. Sprinkle with paprika.
- Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer.
- To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through.
- For defrosted potatoes, bake approximately 25 minutes.
- To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.
I used 6 medium potatoes for 4 of us as a side dish and we thoroughly enjoyed, I did not do as an OAMC but did prepare the potatoes earlier in the day and reheated for dinner later. I can really see the versatility in this recipe in that you can have it as a side or light meal with salad especially if you think a little ahead and defrost during the day and then a quick reheat while you cook your meat or prepare a salad. Thank you gailang, made for Name that Ingredient tag game.
These were very good. I made 1/4 of the recipe for a grandkids sleepover during ZWT6 and they gobbled them up, although I had to leave the onion out of theirs. Thank you for this great recipe.
Wonderful twice baked taters!! I didn't have the thin skinned on hand so used 2 very large Idaho potatoes and then adjusted the other ingredients down for 2 lbs. This made me 4 large potatoes, of which 3 are gone and one is in the freezer. Thanks for sharing the recipe. Made for PRMR.