1/6 Photos of Make-Ahead Twice-Baked Potatoes
2 hrs 15 mins
1 hr 30 mins
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 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.
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Units: US | Metric
- 5 lbs large baking potatoes
- 1/2 cup butter, melted
- 1 cup skim milk (approximate) or 1 cup milk or 1 cup half-and-half
- 3 ounces fat free cream cheese or 3 ounces cream cheese
- 2 teaspoons salt or 2 teaspoons salt substitute
- 1 teaspoon ground black pepper
- 4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese
- 1Preheat oven to 350°F.
- 2Wash potatoes and pat dry.
- 3Place potatoes, not touching, on a large baking sheet.
- 4You may need two baking sheets.
- 5Spray potatoes generously with non-stick cooking spray.
- 6Sprinkle outside of potatoes with a little salt.
- 7Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
- 8In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
- 9With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
- 10With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
- 11Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
- 12Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
- 13You may need a little more or less milk to get the final desired consistency.
- 14Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
- 15Return filled shell to baking sheet.
- 16Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
- 17TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
- 18TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
- 19Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
- 20Place wrapped potatoes into one or more gallon resealable freezer bags.
- 21Store in freezer for up to 3 months.
- 22TO COOK FROZEN POTATOES: Preheat oven to 350°F.
- 23Place potatoes on baking sheet and loosely cover with aluminum foil.
- 24Bake about 45 minutes.
- 25Uncover and bake an additional 15 minutes or more until potatoes are hot.
- 26Do not over bake.
- 27This method keeps the potato skins firm and crisp.
- 28If time is short, place potatoes in microwave and cook on high about 10 minutes.
- 29Remove and then place in 350°F oven to finish cooking.
- 30IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
- 31Potato skins will be softer than if cooked in the oven.
- 32OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.
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Nutritional Facts for Make-Ahead Twice-Baked Potatoes
Serving Size: 1 (236 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 286.8
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 6.9 g
- Cholesterol 31.5 mg
- Sodium 583.3 mg
- Total Carbohydrate 40.0 g
- Dietary Fiber 3.4 g
- Sugars 2.0 g
- Protein 7.9 g