13 September 2012

Twice-Baked Potatoes

Everyone loves twice-baked potatoes! Well, I guess not everyone does, 'cause Buddy doesn't - if you don't, then just skip over this post and come back tomorrow, okay? But don't forget to come back!!


I found this recipe for Twice-Baked Potatoes in Don't Panic More Dinner's in the Freezer. It's a great little cookbook - and it's only $10 from Amazon! (There is another one, too: Don't Panic Dinner's in the Freezer - it's awesome as well.)

Since I followed the recipe from the cookbook except for substituting reduced-fat cream cheese for regular cream cheese, so I don't feel comfortable putting it here. The cookbook is inexpensive if you'd like to buy it (and no, I don't get any kind of a kickback if you buy one, LOL!), or you can look up another twice-baked potato recipe online. I'm sure they're all similar.

I think I made twice-baked potatoes once, many years ago. I don't know why I never made them again. And I don't know why I never considered freezing them. It's just as easy to make 8 as it is to make 4. Really. No kidding. And then you have some for next week, too!

I have to tell you. Potatoes baking in the oven, slathered in butter and salt, is a wonderful fragrance. They should bottle it. I was salivating.

So anyway, I slathered 4 large Idaho baking potatoes with butter and salt, and baked them at 350 degrees for about an hour and a half. Tip: If you put the potatoes in the microwave for 5-7 minutes, it heats them just enough to make the butter glide on easily.


When they were done, I cut them in half and let them cool. Once they were cool enough to handle, I used a small curved spatula to scoop out the potato guts inside, and put the "shells" aside.


I used a potato masher to smoosh the potatoes until there were no big lumps, then added all the ingredients to make it taste like ambrosia. 


Next I refilled the potato "shells" with the potato/reduced-fat cream cheese mixture, and topped with a little bit of shredded mild cheddar cheese.


For the potatoes I was going to freeze: I wrapped them in plastic wrap and placed them in a plastic freezer bag marked with baking directions. (Thaw in fridge overnight, then bake at 350 for 20 minutes or until heated through.)


The other ones were baked in the oven at 350 for about 20-30 minutes, then served with Chicken Parmesan Bake (which will be discussed in an upcoming post).


Yummy! I only baked two - one for Gus, and one for me. Gus was very upset that I only baked one for him. I pointed out that they were gargantuan mutant potatoes, but he said that it was really only half a potato, so he should get two. Hmmm. I think that means that he likes them.

2 comments:

  1. Sounds great, I am going to try this one for sure.

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    Replies
    1. I hope you like them! Thanks for stopping by, Gayle!

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