I think this is the last “make and freeze” recipe I had saved up from when I was pregnant. We got a huge bag of potatoes and I did various things with them, so they’d be available for quick meals, sides, or snacks when I was going to be occupied with a newborn and too busy to think about cooking much.
They were delicious.
First, I washed and baked all the potatoes. Poke holes in them so they won’t explode, and bake at 400 degrees Fahrenheit for about 40-60 minutes depending on how big the potatoes are.
Then I let them cool for a while so they were cool enough to hold. I cut each in half and scooped out the innards into a pot, using a soup spoon and being careful not to break the skin.
I dumped some things into the potato guts to make them taste amazing (and to make them have more worthwhile ingredients/foods in them) — chicken stock, butter, cheddar cheese, onion powder, garlic salt. Basically you can add whatever you feel like. Stir it really well!
Then, I filled the bigger potato skins with the potato mixture (overfilling them) and topped with crumbled bacon, gently pressing the bacon into the top a little so it wouldn’t fall off.
With the smaller skins, I put some cheddar cheese in each one, and topped with bacon. So that the bacon wouldn’t fall off when I froze them, I broiled these for a couple minutes just to melt the cheese.
If you want to freeze these, put them all on a cookie sheet and freeze unwrapped so they will be like little blocks of ice that will hold their shape instead of squishing… then once they’re frozen solid, vacuum-seal them in serving-size packages. I put 2 twice baked potatoes in some packages, and packed some by themselves. I did the same with the skins — some packages of 4, some of 8. That way, if my husband and I were eating together, we could take out a bigger package, but while he was away I didn’t have to thaw so much.
To reheat — just warm up your oven (350ish is good), pop these suckers on a foil-lined cookie sheet (unwrapped of course, no plastic) and heat through. The twice baked potatoes take about 30-40 minutes from a frozen state, and the skins only take 15-20 minutes.
These would be great to make in batches and have on hand any time, not just for postpartum. They make a great addition to meals, or serve as an easy snack.
How long can you keep in freezer in zip lock.
The potatoes sound great I can’t wait to try them!I would have never thought of freezing them alone first,kind of like freezing blueberries on a cookie sheet!
I’m confused. What’s the difference between the 2? Just the amount of ‘filling’?
no, the potato skins don’t have any “mashed potato” filling… just cheese and bacon. They’re like the potato skins you might get in a restaurant as an appetizer.
The 2x baked potatoes are overfilled with the mashed potato-y innards.
You are amazing. I love this!
Oh we do this too!! I usually just freeze the shell and than add the rest later, but this looks like a good idea.
Thanks for sharing.
What if you don’t have a vacuum sealer? Could you store them in ziploc freezer bags or glass jars/pyrex containers? I love this idea! Thanks!!
yup! you would still want to freeze them on a cookie sheet or tray first, so they don’t get squished when you put them in the bags though.