Best 5 Freezable Twice Baked Potatoes Oamc Recipes

FREEZABLE TWICE BAKED POTATOES -- OAMC

Steps:

• Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch.
• Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion.
• To potato pulp, add melted butter and next 8 ingredients; stirring to combine well. Fill each potato shell, patting filling into place. Sprinkle with paprika.
• Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer.
• To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through.
• For defrosted potatoes, bake approximately 25 minutes.
• To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.

TWICE BAKED POTATOES, ITALIAN STYLE OAMC

Steps:

• Preheat oven to 400°F (204°C); scrub the dirt from the potatoes under cool running water.
• Place the potatoes directly on the rack in the middle of the preheated oven and bake for 55 minutes.
• Remove the potatoes but keep oven turned on; slice 1 inch of the top off of each potato and using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Mash the potatoes with the butter, ricotta, parmesan, garlic and pepper; add the green pepper and onion, mixing well.
• Spoon into potato shells, place stuffed potatoes on a baking sheet and return to the middle rack in the hot oven.
• Bake for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
• For OAMC: Prepare potatoes up until you've got them re-stuffed; place on baking sheet and flash-freeze.
• Once frozen, double wrap each stuffed potato in plastic wrap, then foil and place into a freezer storage bag until wanted for a meal.
• 24 hours before you wish to serve them, remove them from the freezer, completely unwrap them, place them on a baking sheet and thaw in your fridge.
• Preheat oven to 400°F (204°C); heat on baking sheet in hot oven for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.

KELL'S TWICE BAKED POTATOES OAMC

Steps:

• Scrub the best sized 12 potatoes in the bag. Poke each with a fork and bake in oven at 375 degrees for 35-40 minutes.
• While those bake, peel the rest of the potatoes and boil until soft. Drain.
• Cut baked potatoes lengthwise and scoop insides into a bowl. You should end up with 24 shells. Place these on cookie sheets.
• In mixer with wire whisk, combine one package cream cheese, one stick butter, and 1/2 cup sour cream until blended.
• Add scooped insides of baked potatoes and a little less than half of the boiled potatoes and mix on low speed.
• Add some milk and mix until it is the consistency you like.
• Add garlic powder, parsley or chives, and salt. I just add it until it tastes good. I think about 1 1/2 teaspoons of each.
• Fold in half of the shredded cheddar. You can use more or less, whatever you like.
• Fill shells heaping and bake at 375 degrees for 20 minutes or until tops start to brown.
• While those bake, repeat the recipe with the rest of the boiled potatoes. Place mixture in two baking dishes (foil bread pans work well) and freeze for later. ***To bake, thaw completely and bake in oven at 375 degrees for 30 minutes or until top starts to brown.
• I freeze 8 of the baked filled shells individually for lunches, 8 more get frozen in a foil pan for later, and 8 end up being a side dish to dinner!

TWICE BAKED POTATOES (OAMC)

Steps:

• Bake potatoes for 1 hour in 400*F oven.
• Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
• Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
• Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
• Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
• Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.

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.