Twice Baked Potatoes : Freezer Ready Side Dish : Family Favorite!

Hi Flower Friends! Today I am making one of our favorite side dishes- my version of Twice Baked Potatoes! I make these in large batches and freeze them for a quick side dish.

Today I made about three pounds of potatoes, enough for five family meals for my family of four. You can adjust your recipe for larger or smaller batches!

Bake potatoes at 425F for about an hour or until soft.
Cut potatoes in half, making sure the cut allows the potato to lay flat and not fall over.

If you want to add bacon, make sure to have that ready as well. I bake mine in oven. This batch I baked for about 13 minutes at 425F. Transfer to paper towel and allow to drain extra grease. Chop up for filling!

Scoop out the inside the potato into a mixing bowl, leaving a small ring of potato on the skin so the bowl will stay in tact for the filling.

Add ingredients to filling as desired! I used the following:

1/2 cup sour cream
1/3 cheddar Cheese
6 slices bacon, chopped
salt and pepper to taste
milk for desired consistency (I used about 1/2cup almond milk)
Butter is optional

Mix all of the stuffing together and taste. Add salt and pepper as needed!

When you’re happy with the flavor of the stuffing, scoop it into each of the potato skins. They should be full but not overflowing or you won’t have enough to fill them all!

Bake potatoes AGAIN at 425 for 20 minutes. I broiled mine for just a couple minutes after to get a golden brown top. At this point you can eat them or the potatoes can be tray frozen for two hours and then transferred to a freezer bag. Using the tray freezing method prevents food from sticking together in the freezer and allows you to take out as little or as many pieces as you need for a meal.

Reheating them from the freezer takes 20-25 minutes at 425. Serve with extra cheddar Cheese, sour cream, chives, bacon bits, or ranch dressing! It’s all about what your family likes! ENJOY! – Nicole

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