Sunday, July 7, 2013

Twice Baked Potatoes for my freezer

10 lb bag makes around 50

 Preheat Oven to 400 degrees
Wash ALL potatoes out of 10 IB bag.  Place the potatoes directly on the oven rack and bake 30 minutes. Remove Potatoes and stab each a couple times with a fork- place back in oven for additional 30 minutes .At this point your baked potatoes should be ready to come out of the oven—set aside to cool for a bit .Using an oven mitt or towel, hold the potatoes in your hand and one at a time cut them lengthwise in half. Scoop “potato” out of the center and put into a large mixing bowl. You should leave enough potato around the edge so it keeps it shape and looks like a canoe. Once all of the potatoes have been halved and “scooped”, add Butter (approx 1 stick or 2 heaping scoop of spreadable), shredded cheese (4 handfuls) and 2-3 heaping scoops of sour cream into the large mixing bowl with the potato insides. I also usually add some salt, pepper and if I’m feeling risqué a little garlic or onion powder!Using a hand mixer, mix the ingredients well. Taste the filling to see if you like it.  Add more ingredients if you think it needs more..


Once the filling meets your approval re-scoop it into the potato shells. I find it easiest to line the potatoes up on a cookie sheet that will fit in my freezer as I am re-filling them.
Once all of the potatoes are re-filled, pop the cookie sheet into the freezer for 1.5-2 hours or until the potatoes are hardened.
Now, portion out your potatoes in freezer bags. I usually put 4 per bag   On each bag write “Twice Baked Potatoes, today’s date and 400 degrees 20-25 minutes”
Sometimes i will split my mashed potatoes in half and add some chopped broc.....  or some bacon bits... depending on my mood.

ellen coffie :)

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