Guest guest Posted May 5, 2004 Report Share Posted May 5, 2004 Twice Baked Potatoes 6 Medium PotatoesShortening to smear on potatoes1/2 cup shredded cheddar ceese1/4 cup sauteed onions1/4 cup sour cream3 TBS melted butter1 tsp salt1 tsp black pepper Scrub and dry the potatoes. Smear the outside of the potatoes with shortening. Place the potatoes on a baking sheet in a 400* oven. Bakie for 1 hour and 10 minutes. Remove the baking sheet from the oven. Allow the potatoes to cool so you can handle them. However, you stillwant the potatoes warm. Carefully cut the potatoes in half lengthwise. Scoop the inside of the potato out leaving the crispy shell. Take the potato pulp and smash it up in a medium mixing bowl. Add the sourcream and buter. Mix thoroughly. Stir in the rest of the ingredients. Place the filling back into the crispy potato shells. Place the shell on the cookie sheet and freeze. Once frozen place the twice baked potatoes into freezer bags or plastic freezer containers. Remove the night before you want to eat them and let thaw over night in the fridge. Place in oven and heat at 375* for 30 to 45 minutes or until throughly hot. Makes 12 twice baked potatoes. 2 can make a meal or eat 1 with a sandwich or bowl of soup. Quote Link to comment Share on other sites More sharing options...
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