Ultimate Stuffed Potatoes Freezer Friendly
Discover the magic of perfectly prepared comfort food with our "Ultimate Stuffed Potatoes – Freezer Friendly" recipe! This crowd-pleaser features tender, twice-baked potato halves loaded with creamy mashed potato filling, butter, sour cream, and just the right amount of milk for a velvety texture. Elevated with the bold flavors of shredded cheddar cheese, crispy bacon crumbles, and fresh chopped green onions, these stuffed potatoes are a savory masterpiece. Whether you're looking for an easy make-ahead meal or a freezer-friendly option, this recipe has you covered. Simply bake from frozen or fresh, and enjoy a hot, hearty dish that's perfect for busy weeknights or casual entertaining. Serve with a sprinkle of extra toppings for a show-stopping finish!
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Recipe Information
Ingredients
- 4 pieces large baking potatoes (such as russet)
- 4 tablespoons butter
- 0.5 cups sour cream
- 0.25 cups milk
- 1 cups shredded cheddar cheese
- 0.5 cups cooked bacon, crumbled
- 0.25 cups green onions, chopped
- 1 teaspoons salt
- 0.5 teaspoons pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then pierce each potato several times with a fork.
Place the potatoes on a baking sheet and bake for about 50–60 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool slightly until they are safe to handle.
Cut each potato in half lengthwise, being careful not to damage the skin, and scoop out the flesh into a large mixing bowl. Leave a thin layer of potato attached to the skin to help maintain structure.
Add butter, sour cream, milk, salt, and pepper to the bowl with the potato flesh. Mash the mixture until it is smooth and creamy.
Stir in 3/4 cup of the shredded cheddar cheese, crumbled bacon, and chopped green onions, reserving some for garnish if desired.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly on top.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the stuffed potatoes.
At this point, you can bake the potatoes immediately or freeze them for later. To freeze, place the stuffed potatoes on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
When ready to eat, preheat the oven to 375°F (190°C). If baking from frozen, place the stuffed potatoes on a baking sheet and bake for 30–35 minutes, or until heated through and the cheese is melted. For freshly made potatoes, bake for 15–20 minutes.
Serve hot and garnish with additional chopped green onions and crumbled bacon if desired.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 296 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1749 mg | 37% | |
*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.
