Ultimate Stuffed Potatoes Freezer Friendly Food

THE ULTIMATE STUFFED POTATO

Steps:

• Preheat oven to 400 degrees F.
• Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
• While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.
• When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.

TWICE-BAKED POTATOES FOR THE FREEZER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
• Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
• Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.

CHEESY STUFFED POTATOES RECIPE

Steps:

• Bake the potatoes in the slow cooker, oven, or microwave. Cool to handle.
• Cut the potatoes in half lengthwise. Scoop out the insides, leaving a shell 1/4-inch thick.
• Place the cooked insides of the potatoes in a large mixing bowl and mash until smooth. Mix in the cream cheese, 3/4 cup cheddar, and butter. Stir in the green onions, salt, pepper, and garlic powder. Taste and adjust the seasonings.
• Fill the potato shells with the cheesy potato mixture. Top with the remaining 1/4 cup shredded cheese. The potatoes can be stored in the refrigerator at this point or baked for serving.

ULTIMATE STUFFED POTATOES- FREEZER FRIENDLY

Steps:

• Preheat oven to 400 degrees.
• Scrub potatoes and prick several times with a fork.
• Place 1" apart on paper towels in the microwave.
• Microwave on high for 5 minute Turn. Cook 10 more minutes, turning one more time. Cool 2 minutes.
• Cut potatoes in ½ lengthwise.
• Carefully scoop out pulp, leaving ¼" thick shells.
• Combine pulp, butter, & whipping cream and mash until fluffy (For best results, use a mixer).
• Stir in sour cream and next 5 ingredients.
• Spoon into shells and bake @ 400 degrees for 10 minutes.
• Sprinkle with bacon and chives and serve immediately or flash freeze, wrap in plastic wrap, and use for OAMC.

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.

FREEZER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.