Make Ahead Baked Potatoes Food

TO DIE FOR MAKE-AHEAD MASHED POTATOES

Steps:

• Boil potatoes until tender.
• Beat softened cream cheese and sour cream in mixing bowl.
• Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
• Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
• Add garlic, green onions, and marjoram and beat until well-mixed.
• Pour into either casserole dish or crockpot.
• Dot with additional butter and sprinkle with paprika.
• Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
• Sprinkle with Bacon Bits or crumpled bacon just before serving.
• NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

MAKE-AHEAD POTATOES

Steps:

• Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

TWICE BAKED POTATOES, MAKE AHEAD

Steps:

• 1. Preheat oven to 400. Wash and scrub each potato completely but being careful as to not scrub off the peel.
• 2. Start by poking holes in each potato all the way around and placing them on the baking sheet. Let bake for two hours or until completely cooked through. Test by skewer or toothpick easily inserted into each potato completely thru the center. Any resistance and the potato is not cooked enough.
• 3. Once cooked, place potatoes on a wire rack to cool until you can hold in your hand. Slice each the long ways and then spoon carefully out all the meat inside the skin taking note not to dig too deep as to rip the skins.
• 4. Place the potato meat in the large mixing bowl. Place empty skins back on baking sheet and bake for 10 mins. Sprinkle a little salt inside the skin but be careful not too much.
• 5. Now while the skins are firming up, mash the potatoes in a large bowl adding all the ingredients except for the mozzarella cheese, 1/4 cup milk, and potato flakes.
• 6. Use a potato masher and hand blender to mix the ingredients well. If too soupy, add some of the potato flakes. Too stiff add the milk.
• 7. Once well mixed, fill each skin with the mashed potatoes. Cover with a little pepper and mozzarella cheese. Place back on cookie sheet.
• 8. Once all skins are filled place sheet in freezer for three hours. Remove from cookie sheets into zipped sandwich bags making sure as much air as possible is removed. Place back in freezer (will last up to a month).
• 9. When ready to eat, just take however many you want out and either microwave them for 3 mins or until heated all the way through or in an oven for 10 mins on 350 until heated.

MAKE AHEAD POTATO CASSEROLE

Steps:

• Cook potatoes, cool until easy to handle and shred coarsely.
• Stir in all other ingredients, except paprika, blending gently.
• Place mix into a lightly greased 9x13 baking dish and sprinkle paprika on top.
• Cover and refrigerate overnight or wrap well and freeze.
• Bake at 350º for 30-40 minutes.

BEST EVER - MAKE AHEAD POTATOES

Steps:

• Slice 4 Potatos in half length ways and wrap in foil (2 together making a whole potato) Bake for 1 hour at 400-425 Or until baked through.
• Boil the remaining potatos, or prepare a box of instant mashed potatos set aside.
• Remove the baked Potatos from the oven, and scoop out middle leaving enough potato that the skin wont collapse.
• Place the scooped out portion and the prepared mashed potatos in a bowl, with the butter, garlic, milk and cheese mix well then add bacon bits and continue mixing.
• At this point you may spoon them into the potato shell, or fill a large piping bag wiht large star tip and pipe it in as I do.
• Once you have filled them, pop them in the oven at 200 or so to keep warm, or make earlier in the day and bake at about 350 for about half an hour.
• Garnish with green onion (I peel mine with a veggie peeler to make curly strips) or Chives.

MAKE-AHEAD TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Place potatoes, not touching, on a large baking sheet.
• You may need two baking sheets.
• Spray potatoes generously with non-stick cooking spray.
• Sprinkle outside of potatoes with a little salt.
• Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
• In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
• With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
• With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
• Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
• 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.
• You may need a little more or less milk to get the final desired consistency.
• Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
• Return filled shell to baking sheet.
• Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
• TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
• TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
• Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
• Place wrapped potatoes into one or more gallon resealable freezer bags.
• Store in freezer for up to 3 months.
• TO COOK FROZEN POTATOES: Preheat oven to 350°F.
• Place potatoes on baking sheet and loosely cover with aluminum foil.
• Bake about 45 minutes.
• Uncover and bake an additional 15 minutes or more until potatoes are hot.
• Do not over bake.
• This method keeps the potato skins firm and crisp.
• If time is short, place potatoes in microwave and cook on high about 10 minutes.
• Remove and then place in 350°F oven to finish cooking.
• IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
• Potato skins will be softer than if cooked in the oven.
• OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.