Twice Baked Potatoes for the Freezer

These twice-baked potatoes are a perfect make-ahead and freezer-friendly dish. They are loaded with creamy mashed potatoes, crispy bacon, and melted cheese. The potatoes are baked, then scooped out and mixed with delicious fillings. After stuffing the potato skins with the filling, they are baked again until golden and bubbly. You can make a big batch of these potatoes and freeze them for later use. They make a great side dish or even a main course.

Ingredients

• 6 baking potatoes
• 1 cup sour cream
• 1/2 cup butter, softened
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 2 green onions, chopped
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Scrub the potatoes clean and prick them all over with a fork. Place them on a baking sheet and bake for 60 minutes, or until tender.
3. Remove the potatoes from the oven and let them cool slightly.
4. Slice off the top third of each potato lengthwise.
5. Carefully scoop out the potato flesh into a large bowl, leaving about a quarter-inch shell.
6. Mash the potato flesh with sour cream, butter, milk, shredded cheddar cheese, crumbled bacon, chopped green onions, salt, and pepper. Mix until well combined.
7. Spoon the potato mixture back into the potato shells, dividing it evenly among them.
8. Place the stuffed potatoes on a baking sheet and return them to the oven.
9. Bake for an additional 15-20 minutes, or until the tops are golden and the cheese is melted and bubbly.
10. Once cooled, individually wrap the twice-baked potatoes in plastic wrap or aluminum foil.
11. Label and store in the freezer for up to 3 months.
12. To reheat, preheat the oven to 350°F (175°C).
13. Remove the plastic wrap or foil from the frozen potatoes and place them on a baking sheet.
14. Bake for 25-30 minutes, or until heated through.
15. Serve hot and enjoy!

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