🥔 Twice Baked Potatoes Freezer Meal -LARGE FAMILY STYLE

10 lbs of baked potatoes
1 1/4 cups melted butter
1 1/4 cups milk
6 oz of cream cheese
1 Tab. Salt
1/2 Tab. Pepper
1 1/4 cups of shredded cheese (for filling)

1 1/4 cups of additional shredded cheese to top potatoes

Preheat the oven to 350 degrees.

Wash and dry potatoes.

Spray potatoes with cooking spray or rub with olive oil and sprinkle outside of potatoes with salt.

Pierce potatoes with fork several times and bake on cookie sheets for 1 – 1 1/2 hours or until potatoes “give” when gently squeezed.

While they are baking, in a large mixing bowl add butter, milk, cream cheese, shredded cheese, salt and pepper and mix well with a hand mixer

When potatoes are done and cooled, cut them in half lengthwise with a serrated knife. Scoop the center out of each potato, leaving a rim of solid potato around the edge and place into the large mixing bowl with the cheese mixture. Mix well.

Fill each potato shell with potato mixture.

Top with a sprinkle of additional shredded cheese.

TO EAT TONIGHT

Take out the portion you want to eat tonight and bake on 375 degrees for 20-30 minutes or until hot and bubbly.

FREEZER MEAL DIRECTIONS

Wrap each potato in plastic wrap and fill gallon size freezer bags. You will fill at least 5 gallon size bags.

TO COOK

Set out a bag from the freezer into the refrigerator to completely defrost.

Preheat oven to 375F.

Remove plastic wrap and place potatoes on a baking tray

Let bake for 20-30 minutes until hot and bubbly.

Source: Large Family Table

Twice Baked Potatoes Freezer Meal-Smaller Batch

Here is a recipe in case you would like to make a smaller batch.

5 lbs large baking potatoes
1/2 cup butter softened
1 cup milk
3 ounces cream cheese
2 teaspoons salt
1 teaspoon ground black pepper
1 cup shredded cheddar cheese

Preheat the oven to 350 degrees.
Wash and dry potatoes.
Spray potatoes with cooking spray or rub with olive oil and sprinkle outside of potatoes with garlic salt.
Pierce potatoes with fork several times, wrap in tin foil, and bake on cookie sheets for 1 – 1 1/2 hours or until potatoes “give” when gently squeezed.
While they are baking, in a large mixing bowl add butter, cream cheese, salt and pepper and mix well.When potatoes are done, unwrap and cut potatoes in half lengthwise with a serrated knife.
With a large spoon scoop out the inside of potatoes leaving a layer of potato attached to the inside of the skin. This can be tricky. I insert spoon on one side, lift out, insert spoon on the other, and gently scoop.Put scooped out potato in mixing bowl as you go and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
Holding the potato shells in the palm of your hand to support them, scoop and press potato mixture into each half of potato shell.
Return filled shell to cookie sheet.
Sprinkle cheese on top and pat it to make it stick to the potatoes. To eat now: return the ones you want to eat immediately to the oven and bake about 15-25 minutes until hot and melty.
To freeze for later: loosely lay plastic wrap over the tops and set the whole cookie sheet as is into the freezer. When you’re ready to eat one, remove from freezer, remove plastic wrap, place in microwave for 2 minutes.

Source: This recipe comes from Suzanne at A Joyful Chaos. You should go to her blog and see the beautiful step-by-step tutorial on how to make these.