“My second favorite way to make baked potatoes, after serving them with Chef’s Cheese Sauce. There’s lots of room for customization here. They also freeze well. After putting the mashed potatoes back in the shell and topping them with grated cheese, lay flat in a pan and freeze. When solid, transfer to freezer bags. The morning you want to use them, put them in the refrigerator to thaw. Then they are ready to pop out quickly bake to go with your meal. They can be microwaved as well.” – April Ferre
Twice-Baked Potatoes
Ingredients
- Potatoes
- Milk
- Butter
- Salt To Taste
- Garlic To Taste, Optional
- Chopped Green Onions Optional
- Bacon Bits Optional
- Cheddar Cheese Shredded
- Paprika Optional
Instructions
- Bake Potatoes. Halve potatoes lengthwise and scoop out insides.
- Whip insides with milk, butter, salt, and garlic to taste. If desired, blend in green onions and/or bacon bits. Refill potato skins. Top with cheese and paprika, if desired.
- Place in 400 degree oven until golden brown and cheese has melted.
Freeze/Thaw Instructions:
- After putting the mashed potatoes back in the shell and topping them with grated cheese, lay flat on a baking sheet and freeze. When solid, wrap individual potatoes in plastic wrap and then in foil. Transfer to freezer bags.
- The morning you want to use them, put them in the refrigerator to thaw and then bake as above.
- Alternatively, microwave frozen potatoes at 50% power until thawed and then at 100% power to cook through. For one or two potatoes in an 1800W microwave, thaw for 3 minutes at 50% power and cook for 1 minute at 100%.
Recipe – Calla Ferre – From Betty Crocker’s Picture Cookbook, 1956
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