Freezable Twice Baked Potatoes -- OAMC
photo by lazyme
- Ready In:
- 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.
Questions & Replies
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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.
Easy peasy! I won't be buying stuffed baked potatoes any more, now that I know how easy it is to do it myself. I halved the recipe as I was making it for a single friend, and left the bacon at 4 strips. He loves them! (I also baked the potatoes in the oven as I was roasting veggies for stock at the same time, but other than browning the outside of the potoes a little, I don't expect that had much effect on the outcome.) Thanks for sharing this, gailanng! Made for Top Favourites of 2009 Tag.
RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!