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Make-Ahead Twice-Baked Potatoes

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Ingredients

Adjust Servings:
5 lbs large baking potatoes
1/2 cup butter, melted
1 1 cup milk or 1 cup half-and-half
3 ounces fat free cream cheese or 3 ounces cream cheese
2 teaspoons salt or 2 teaspoons salt substitute
1 teaspoon ground black pepper
4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese

Nutritional information

286.9
Calories
100 g
Calories From Fat
11.1 g
Total Fat
7 g
Saturated Fat
31.5 mg
Cholesterol
583.4 mg
Sodium
40 g
Carbs
3.5 g
Dietary Fiber
2.1 g
Sugars
7.9 g
Protein
236g
Serving Size

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Make-Ahead Twice-Baked Potatoes

Features:
    Cuisine:

    Is it okay to cook the potatoes (1 1/2 hours) the day before then store it in the fridge and make the rest the next day?

    • 155 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Make-Ahead Twice-Baked Potatoes, These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer A wonderful side dish with steaks, roasts, seafood, pork and meatloaf For variety, sprinkle top of potatoes with real bacon pieces just before serving To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven , Is it okay to cook the potatoes (1 1/2 hours) the day before then store it in the fridge and make the rest the next day?, If you want to make ahead but not months, how long can baked potato be refrigerated? Or do you go ahead and freeze if its 3-4 days?


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Wash Potatoes and Pat Dry.

    3
    Done

    Place Potatoes, not Touching, on a Large Baking Sheet.

    4
    Done

    You May Need Two Baking Sheets.

    5
    Done

    Spray Potatoes Generously With Non-Stick Cooking Spray.

    6
    Done

    Sprinkle Outside of Potatoes With a Little Salt.

    7
    Done

    Bake 1 to 1-1/2 Hours or Until Potatoes "give" When Gently Squeezed, Indicating They Are Done.

    8
    Done

    in Large Mixing Bowl, Add Butter, Cream Cheese, Salt and Pepper and Mix Well.

    9
    Done

    With a Serrated Knife, Cut Baked Potatoes in Half Lengthwise, Being Careful to Leave Skins Unbroken.

    10
    Done

    With Large Spoon, Scoop Out the Inside of Potatoes, Leaving a Thin Layer of Potato Attached to the Inside of the Skin.

    11
    Done

    Place Potato Skin Shells, Skin Side Down, on the Baking Sheet Used to Bake the Potatoes.

    12
    Done

    Put Scooped Out Potato in Mixing Bowl as You Remove It and Mix to Combine With Butter Mixture, Adding Skim Milk as Needed to Make Potatoes the Consistency of Slightly Stiff Mashed Potatoes.

    13
    Done

    You May Need a Little More or Less Milk to Get the Final Desired Consistency.

    14
    Done

    Using the Palm of Your Hand to Support the Potato Shell While Filling, Spoon and Press Potato Mixture Into Each Half Potato Shell.

    15
    Done

    Return Filled Shell to Baking Sheet.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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