These freezer-friendly loaded twice baked potatoes include crispy potato skins overflowing with creamy mashed potato, crumbly bacon bits, and lots of melted cheese.
Prep Time5 minutesmins
Cook Time50 minutesmins
Total Time55 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: potatoes
Servings: 14halves
Calories: 93kcal
Ingredients
7medium-sized potatoes, washed
1/2cupsour cream
3tablespoonsunsalted butter
1/2teaspoonsalt
1/4teaspoonpepper
1/4teaspoongarlic powder
4chopped green onions
1 1/2cupshredded cheddar cheese
8-10slicescooked and chopped turkey bacon
Instructions
Bake potatoes and cut in half lengthwise. Scoop out pulp, leaving enough for the skin to retain its shape.
7 medium-sized potatoes, washed
In a mixing bowl, combine scooped potatoes, butter, and sour cream. Mash together well. Add cheese and mash again. Stir in all remaining ingredients and then spoon the filling into the potato skins.
1/2 cup sour cream, 3 tablespoons unsalted butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 4 chopped green onions, 1 1/2 cup shredded cheddar cheese, 8-10 slices cooked and chopped turkey bacon
Line the filled potato skins up on a baking sheet or another baking dish and freeze, uncovered, for about an hour. Remove and place into zipper seal bags and return to freezer.
To bake from frozen: Place on a cookie sheet in a 350-degree oven for half an hour, top with cheese, and return to oven until melted.
To microwave from frozen: Place on a microwave-safe plate and heat for about 2-3 minutes or until heated through.
To bake from room temp: Top with cheese and place in oven until heated through (about 15 minutes).
Notes
*I bake my potatoes by starting them in the microwave for about five minutes, then transferring them to a 450-degree oven for about an hour. Sometimes I rub them down with a little cooking oil and sprinkle some coarse sea salt on them before baking like my Great grandmother always did.