Freezable Twice Baked Potatoes -- OAMC

"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."
photo by lazyme photo by lazyme
photo by lazyme
photo by I'mPat photo by I'mPat
photo by diner524 photo by diner524
photo by Nimz_ photo by Nimz_
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
20 halves




  • 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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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Great. I followed the recipe as written other then I used regular onions instead of green onions as that is all I had. We had them for dinner and then I froze the rest. Looking forward to having them again.


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!
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