FREEZABLE TWICE BAKED POTATOES -- OAMC

Freezable Twice Baked Potatoes -- OAMC image

Provided by gailanng

Categories Potato

Time 1h

Yield 20 halves, 20 serving(s)

Number Of Ingredients 11

5 lbs thin-skinned potatoes (one five pound bag)
1/4 lb butter, melted (1 stick)
1/2-1 teaspoon garlic powder
3/4 cup sliced green onion
1 cup sour cream
1/2 cup heavy cream
1/2 teaspoon pepper
1 1/4 teaspoons salt
2 cups cheddar cheese, shredded
4 slices bacon, cooked and crumbled (optional)
paprika

Steps:

Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch.
Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion.
To potato pulp, add melted butter and next 8 ingredients; stirring to combine well. Fill each potato shell, patting filling into place. Sprinkle with paprika.
Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer.
To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through.
For defrosted potatoes, bake approximately 25 minutes.
To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.