Freezer Friendly Twice-Baked Bacon & Cheddar Potatoes
Ingredients
Potatoes
- 12 potatoes medium
- 1/4 cup sour cream
- 1 tsp. Garlic powder
- 1 1/2 tsp. Seasoning salt
- 1 tsp. salt
- 1/2 tsp. Pepper
- 3 Tbsp. Butter
- 1/2-3/4 cup Chicken stock
- 1 cup Cheddar cheese shredded
- 1/2 lb. bacon cooked and crumbled
- 2-3 Green onions sliced
Toppings (optional)
- green onion thinly sliced
- 1/4-1/2 cup Cheddar cheese shredded
Servings:
Units:
Instructions
- Preheat oven to 400°.
- Scrub your potatoes well and place them directly onto the rack of a preheated oven.
- Bake for about 60 minutes, until fork tender.
- Once potatoes are fully baked, remove them from the oven and allow to cool so they are easy to handle with bare hands.
- Slice each potato lengthwise and scoop out the potato flesh with a spoon. You want to make a bit of a bowl, so get as much of the flesh scooped out of the shell as you can without breaking the sides and skin of the potato.
- Place the potato flesh into a large bowl, then add the sour cream, garlic, seasoning salt, salt, pepper and butter. Mash these ingredients together with a fork, then add in the chicken stock as you continue to mash the potatoes until they are creamy. Mix in the cheddar cheese, bacon and green onions.
- Spoon the mixture into the potato skins then top with remaining cheddar cheese and chives.
- If you're planning to serve them right away, place them on a cookie sheet and bake at 350° for approximately 15 minutes or until cheese melts and bubbles.
- If freezing for later, line the twice-baked potatoes onto a cookie sheet and place in your freezer for about 45 minutes. This will make the job of wrapping each one a lot easier and less messy when you place them into gallon zip-top bags for storage.
- Once the twice-baked potatoes have become a bit solid in the freezer, wrap each potato individually with plastic wrap and place them into gallon zip-to freezer bags. I have found that they will store well like this and taste freshly made if enjoyed within four months.
- When you are ready to eat, remove the potatoes from the freezer, unwrap and set on a cookie sheet. Bake the potatoes for 20-25 minutes in a 350° oven.
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