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    You are in: Home / Recipes / Make-Ahead Twice-Baked Potatoes Recipe
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    Make-Ahead Twice-Baked Potatoes

    Average Rating:

    87 Total Reviews

    Showing 81-87 of 87

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    • on March 15, 2005

      The family just love these, even the picky ones. I took out enough for supper tonight and put it in for the last 20 minutes of the chicken that was baking. So convenient. I am definitely going to make these when I can add chives out of the garden.

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    • on March 11, 2005

      OHHHHHHHHH these are awesome!!! Made 36 tonight- I even had enough filling to go with my dinner (which tasted great). Dh said that they were great- and he doesnt even like cream cheese. Only change was to add 1/4 cup diced onion. They are in the freezer now waiting to be foodsavered. Thanks so much for sharing a simple recipe!

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    • on February 26, 2005

      This was easy to prepare with well written directions. After baking and then mixing my potatoes I chose to put them into individual gratin dishes rather than back into their potato skins. They had a wonderful flavor. I froze about a third of what we made and know that BeachGirl's directions for reheating from a frozen state will come in handy. Thanks for sharing your recipe BeachGirl!

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    • on February 21, 2005

      Great recipe!!! I made the recipe as stated - seeing that the potatoes I used were pretty large I increased the baking time by about 1/2 an hour. I took some out of the freezer to go with lasts nights dinner and they were perfect - crispy skins and soft, fluffy centres..yum!! Next time I think I'll add some garlic chives to the mixture for a bit more flavour.

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    • on February 20, 2005

      A lovely and simple recipe that was gobbled up by all diners at our house! We served it with a pork roast. I loved that I could make these ahead of time and then reheat. I too was missing cream cheese but they worked fine without it. I added a few chives for colour.

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    • on February 19, 2005

      The recipe gets 5 stars just for the make ahead part! These are such a snap to make and so much better than the icky store bought ones. I didn't have any cream cheese so just mixed with shredded chedder, butter and milk. I learned a new trick too, and that's baking them in the oven really makes the skin crisper and better for stuffing. Thanks for posting!

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    • on June 12, 2003

      I will admit that I made a few changes to the ingredients (used a stuffing recipe I had used before) but I used your method for freezing and they turned out wonderfully. Thank you. It's nice to know that you can make these up ahead of time and then dazzle your company.

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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
    34%
    Total Fat 11.1 g
    17%
    Saturated Fat 6.9 g
    34%
    Cholesterol 31.5 mg
    10%
    Sodium 583.3 mg
    24%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 3.4 g
    13%
    Sugars 2.0 g
    8%
    Protein 7.9 g
    15%

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