Freezable Twice Baked Potatoes Oamc
Experience the ultimate comfort food with these Freezable Twice Baked Potatoes, perfect for meal prep and busy weeknights. Featuring fluffy Russet potatoes loaded with a creamy, savory filling of butter, sour cream, shredded cheddar cheese, and a touch of milk, these potatoes are elevated with crispy bacon crumbles and fresh green onions. Each potato is topped with golden, bubbly cheese, making them an indulgent side dish or hearty snack. Designed for "once a month cooking" (OAMC), these potatoes can be frozen and reheated for a quick and delicious meal anytime. Whether you're planning ahead or looking for a make-ahead dinner solution, these freezer-friendly potatoes are sure to satisfy.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Butter
- 1 cup Sour cream
- 1.5 cups Shredded cheddar cheese
- 0.25 cup Milk
- 0.5 cup Cooked bacon crumbles
- 0.25 cup Chopped green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50-60 minutes, or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool for 10-15 minutes, or until they are cool enough to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the inside of each potato, leaving about 1/4-inch of potato flesh around the edge to maintain the potato shell. Place the scooped-out potato flesh in a large mixing bowl.
Add the butter, sour cream, 1 cup of shredded cheddar cheese, milk, salt, and black pepper to the potato flesh in the mixing bowl. Mash and mix until the filling is creamy and well combined.
Gently fold in the bacon crumbles and chopped green onions.
Spoon the mashed potato mixture back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining 0.5 cups of shredded cheddar cheese.
To freeze, place the stuffed potatoes on a baking sheet lined with parchment paper and freeze until solid, about 2-3 hours. Once frozen, wrap each potato individually in plastic wrap or aluminum foil and store them in an airtight freezer bag or container for up to 3 months.
To reheat, unwrap the frozen potatoes and place them on a baking sheet. Bake at 375°F (190°C) for 25-30 minutes, or until heated through and the cheese is melted and bubbly. If the potatoes are thawed, reduce the bake time to 15-20 minutes.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 305 mg | 23% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1532 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
