Make Ahead Twice Baked Potatoes

Welcome to my blog!  This is the first post of many.  I can't wait to begin our family's recipe collection.

Here is a creamy, comforting recipe for Twice Baked Potatoes that we really enjoy!

Make-Ahead Twice-Baked Potatoes
Recipe source: www.food.com, posted by BeachGirl on March 24, 2003

5 pounds large baking potatoes
1/2 cup butter, melted
1 cup skim milk, more or less may be used, can substitute whole fat milk or half-and-half
4 ounces cream cheese, can substitute fat free or reduced fat cream cheese
2 tsp salt or salt substitute, more or less to taste
1 tsp ground black pepper, more or less to taste
1 cup shredded cheddar cheese 

1. Preheat oven to 350 degrees.
2. Wash potatoes and pat dry.
3. Place potatoes, not touching, on a large baking sheet.
4. Rub potatoes with butter or Crisco, or spray generously with cooking oil.  Sprinkle with a little salt.
5. Bake 1 to 1 1/2 hours, until potatoes give when gently squeezed.
6. Set potatoes aside until cool enough to handle.
7. In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
8. With a serrated knife, cut baked potatoes in half lengthwise, being careful to keep skins intact.
9. With a spoon, scoop out the flesh of the potatoes, leaving a thin layer of potato attached to the inside of the skin.
10. Put scooped out flesh in the mixing bowl with the cream cheese mixture.
11. Place potato skin "shells", skin side down on a baking sheet.
12. Once all potatoes have been hollowed out, stir the potato into the cream cheese, adding milk as you go to get the right consistency.  You want it to be like stiff mashed potatoes.
13. Using the palm of your hand to support the potato "shell" while filling, spoon and press potato mixture into the shells.
14. Return filled shells to baking sheet.

TO SERVE IMMEDIATELY: Top with shredded cheese and bake at 350 degrees for 15-20 minutes until potatoes are hot and cheese is melted.

TO FREEZE FOR LATER USE:  Do not top potatoes with shredded cheese, place uncovered baking sheet with filled potatoes in the freezer and freeze until set - about 4 hours.  Once the potatoes are set, remove from baking tray, and fill gallon size plastic bags with the potatoes.  Put shredded cheese in a smaller, separate freezer bag.  Store in freezer for up to 4 months.

TO COOK FROZEN POTATOES:  Preheat oven to 350 degrees. Do not thaw potatoes before cooking.  Place desired amount of frozen potatoes on baking sheet and loosely cover with aluminum foil.  Bake 45 minutes.  Uncover, top with shredded cheese, and bake an additional 10-15 minutes or until potatoes are hot.

My family loves it when I brush the frozen potatoes with ranch dressing before covering them with foil and baking.  I have also added 4 chopped green onions and some chopped bacon or ham to the filling - YUM!  

I usually double this recipe when I make it so I can stock the freezer.  10 pounds of potatoes makes 18-24 potato halves.  We eat these as a meatless meal with salad and some fruit.  They also make a great side dish.