I really don't think there is anything I love more than a potato. Mashed, baked, au gratin, twice baked...it really doesn't matter the type...just give me that wonderful starch!
Now, I love my husband dearly, but I can't take his distaste for my beloved food, potatoes. Each and every time I make them he reiterates the fact that mashed potatoes taste like "toothpaste"! Ok, um, maybe I should stop squeezing the Crest in them. Seriously, I don't get it!
As you can tell, I don't get to enjoy them often. When I was making my freezer meals I included some twice baked potatoes and hash brown casserole (funny he likes that). I am afraid, he may have to eat a little bit of "toothpaste" for a while.
These potatoes freeze wonderfully! These are a great time saver, since they tend to be a little time consuming. Cook once, clean once, and enjoy many times...
The possibilities on a baked potato are endless. I really want to try some with broccoli and cheese, or maybe taco fillings...see, there are so many possibilities!
Here we go...
You want to scrub your potatoes really well and bake. I had large ones so I baked at 350 degrees for 1 1/2 hours. You just want them to give a little when you push on them.
Let them cool and cut in half. Then proceed to scoop out the pulp. Make sure you are careful and don't cut the shell.
Mash up the potatoes. Add in your sour cream, milk, butter, and cheddar cheese. Stir it up really well.
Scoop it back into the potato shells. Then top with more cheese and chopped bacon if you wish. Now, you want to line them up on a cookie sheet and freeze just til firm. Wrap each one in plastic wrap and store in a freezer bag.
8 baking potatoes
2 cups sour cream
1 cup milk
1 stick butter
2 cups cheddar cheese
chopped bacon, if desired
Thaw and bake at 350 degree for about 25-30 minutes (until warmed through)
I like a lot of filling in mine so I baked one potato just for filling for the others...