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I really, really love potatoes. For the longest time I would say that potatoes and rice were my two favorite foods. Hello starch! My post-birthing-four-kids body doesn’t so much love the starchy carbs these days, but for a comfort food treat I love these twice baked potatoes.
This recipe makes a lot, so you can either have leftovers for a few meals (big leftover fan right here!), or do yourself a big favor and put the leftovers in the freezer for a very easy freezer food weeknight dinner.
For this meat and potatoes loving mom who is always ready for a simple meal to pull out of the freezer, this recipe is a total win-win.
The prep is a bit time-consuming, but it does make a large amount so it does feel worth the effort.
First, bake your potatoes (I use a 5 lb. bag) in the oven for 45 min-1 hr at 400 degrees (first bake of “twice baked”). Let them cool almost completely-they are super hot. Then slice the cooled potatoes down the middle and scoop out the insides similar to how you’d scoop out an avocado, leaving just a little lining of potato in the skin.
Make your mashed potato mixture. I add milk, butter, salt, pepper, garlic/parsley, and cream cheese. Some peopel don’t like garlic (why?????) so this part is purely according to taste. Then dice your meat and mix it in. I use precooked kielbasa or something similar (usually whatever is on sale).
Place skins on a cookie sheet. Fill the skins with the mixture–about one heaping tablespoon scoop per skin. Top with shredded cheese.
Bake at 350 degree for 20 minutes.
Place the entire cookie sheet in the freezer (you can cover it with a towel) until the they’re frozen solid. Once frozen, place them in freezer bags (for this recipe and most other freezer foods, I’ve found it’s best to stick with name brands instead of less expensive store brands).
I like to fill enough potatoes so that there is one meal per bag. The potatoes I use are small-medium and I plan for 3 per adult (3 halves) and 1-2 per kid. For my family of 2 adults and 4 kids, a 5 lb. bag of potatoes is enough for 2 meals with some leftovers (depending of course on who is feeling picky and refusing to eat even though they were dying of starvation minutes earlier).
When ready to make
Bake for 30 minutes at 350 degrees or until heated through. Your twice baked potatoes are ready to eat!
Such yummy comfort food goodness!
- 5 lb. bag of potatoes
- 10-12 oz. diced meat (sausage, brats, kielbasa, etc.)
- Mashed potato mixture:
- ⅔ cup milk
- 2-3 T butter
- 2 T cream cheese
- Salt to taste
- Pepper to taste
- Garlic/parsley to taste
- Shredded cheese
- Rinse potatoes and pat with salt; place in 400 degree oven directly onto rack
- Bake fro 45 min - 1 hr or until fork pierces easily
- Remove and allow to cool completely
- Slice potatoes down the center and scoop insides out; place onto cookie sheet
- Prepare the mashed potato mixture
- Add diced meat (cook first if it's not precooked meat)
- Scoop mixture back into skins and top with cheese
- Bake for 20 minutes at 350 degrees
- To freeze: don't bake them again; instead place cookie sheet in freezer until potatoes are frozen solid
- Store in freezer bags
- To serve: heat in oven at 350 degrees for 30 minutes or until heated through