Twice-Baked Potatoes for the Freezer

Ingredients

  • 5 pounds russet baking potatoes
  • ¼ cup salted butter, melted
  • ⅓ cup milk
  • ¼ teaspoon salt
  • 1 pinch ground black pepper
  • 2 tablespoons chopped fresh chives, or to taste
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C).

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Cook's Note:

    To serve, simply thaw the potatoes and bake at 350 degrees F (175 degrees C) until hot, 20 to 30 minutes. You can also thaw and microwave the potatoes on high for about 3 minutes.

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