Make-Ahead Twice-Baked Potatoes

Steps on how to prepare a Make-Ahead Twice-Baked Potatoes recipe

Time

2 hour 15 minutes

Servings

1

Calories

286.9

    Ingredients

  • 5 lbs large baking potatoes
  • 1/2 cup butter, melted
  • 1 cup milk or 1 cup half-and-half
  • 3 ounces fat free cream cheese or 3 ounces cream cheese
  • 2 teaspoons salt or 2 teaspoons salt substitute
  • 1 teaspoon ground black pepper
  • 4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese

    How to make it

  1. 1. STEP

    Preheat oven to 350°F.

  2. 2. STEP

    Wash potatoes and pat dry.

  3. 3. STEP

    Place potatoes, not touching, on a large baking sheet.

  4. 4. STEP

    You may need two baking sheets.

  5. 5. STEP

    Spray potatoes generously with non-stick cooking spray.

  6. 6. STEP

    Sprinkle outside of potatoes with a little salt.

  7. 7. STEP

    Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.

  8. 8. STEP

    In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.

  9. 9. STEP

    With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.

  10. 10. STEP

    With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.

  11. 11. STEP

    Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.

  12. 12. STEP

    Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.

  13. 13. STEP

    You may need a little more or less milk to get the final desired consistency.

  14. 14. STEP

    Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.

  15. 15. STEP

    Return filled shell to baking sheet.

  16. 16. STEP

    Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.

  17. 17. STEP

    TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.

  18. 18. STEP

    TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.

  19. 19. STEP

    Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.

  20. 20. STEP

    Place wrapped potatoes into one or more gallon resealable freezer bags.

  21. 21. STEP

    Store in freezer for up to 3 months.

  22. 22. STEP

    TO COOK FROZEN POTATOES: Preheat oven to 350°F.

  23. 23. STEP

    Place potatoes on baking sheet and loosely cover with aluminum foil.

  24. 24. STEP

    Bake about 45 minutes.

  25. 25. STEP

    Uncover and bake an additional 15 minutes or more until potatoes are hot.

  26. 26. STEP

    Do not over bake.

  27. 27. STEP

    This method keeps the potato skins firm and crisp.

  28. 28. STEP

    If time is short, place potatoes in microwave and cook on high about 10 minutes.

  29. 29. STEP

    Remove and then place in 350°F oven to finish cooking.

  30. 30. STEP

    IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.

  31. 31. STEP

    Potato skins will be softer than if cooked in the oven.

  32. 32. STEP

    OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

    Ingredients

  • 5 lbs large baking potatoes
  • 1/2 cup butter, melted
  • 1 cup milk or 1 cup half-and-half
  • 3 ounces fat free cream cheese or 3 ounces cream cheese
  • 2 teaspoons salt or 2 teaspoons salt substitute
  • 1 teaspoon ground black pepper
  • 4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese

    Tags

    VEGETABLE

    KID FRIENDLY

    CHRISTMAS

    WEEKNIGHT

    OVEN

    FREEZER

    < 4 HOURS

    INEXPENSIVE

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