TWICE BAKED POTATOES MAKE AHEAD RECIPES

Name: Make-Ahead Twice-Baked Potatoes
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 5 lbs large baking potatoes; 1/2 cup butter, melted; 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

MAKE-AHEAD TWICE-BAKED POTATOES RECIPE - FOOD.COM

Make-Ahead Twice-Baked Potatoes Recipe - Food.com image

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.

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 1 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs large baking potatoes
1/2 cup butter, melted
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

Steps:

Preheat oven to 350°F.
Wash potatoes and pat dry.
Place potatoes, not touching, on a large baking sheet.
You may need two baking sheets.
Spray potatoes generously with non-stick cooking spray.
Sprinkle outside of potatoes with a little salt.
Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
Put 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.
You may need a little more or less milk to get the final desired consistency.
Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
Return filled shell to baking sheet.
Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
Place wrapped potatoes into one or more gallon resealable freezer bags.
Store in freezer for up to 3 months.
TO COOK FROZEN POTATOES: Preheat oven to 350°F.
Place potatoes on baking sheet and loosely cover with aluminum foil.
Bake about 45 minutes.
Uncover and bake an additional 15 minutes or more until potatoes are hot.
Do not over bake.
This method keeps the potato skins firm and crisp.
If time is short, place potatoes in microwave and cook on high about 10 minutes.
Remove and then place in 350°F oven to finish cooking.
IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
Potato skins will be softer than if cooked in the oven.
OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

Nutrition Facts : Calories 286.9, FatContent 11.1, SaturatedFatContent 7, CholesterolContent 31.5, SodiumContent 583.4, CarbohydrateContent 40, FiberContent 3.5, SugarContent 2.1, ProteinContent 7.9

TWICE BAKED POTATOES RECIPE - BETTYCROCKER.COM

Twice Baked Potatoes Recipe - BettyCrocker.com image

You don’t have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They’re surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

Steps:

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

Nutrition Facts : Calories 200 , CarbohydrateContent 20 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 2 g, TransFatContent 0 g

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