Today we woke up to rain and temps in the 50’s in Tucson and it finally feels like fall! Out came the long sleeve shirts, pants, and jackets. So what better to have for dinner than baked potatoes. My family likes just plain baked potatoes served with some chives and sour cream or even just a little bit of butter or yogurt but they love when I make twice baked potatoes. The wonderful thing about twice baked potatoes is that they freeze really well.
Ingredients:
7 – 8 large russet potatoes
1 cup cheddar cheese
2 T butter or plain Greek yogurt
1 tsp garlic powder
1 tsp dill
1/2 tsp pepper
1/2 tsp salt
Step 1: Scrub the potatoes and place in a 400 degree oven to bake for 1 hour.
Step 2: Remove the baked potatoes from the oven to cool slightly. When cooled enough to handle, cut each potato in half lengthwise and scoop the inside of the potato out into a bowl leaving about 1/4 inch of the inside of the potato still on the skins.
Step 3: Mash the potatoes in the bowl. Add butter (or Greek yogurt), cheddar cheese, garlic powder, dill, pepper, and salt to the mashed potatoes.
Step 4: Scoop enough of the potato filling from the bowl into each potato skin so that each is slightly mounded.
Step 5: If freezing the potatoes for a later meal, place the potatoes to be frozen into a freezer bag in a single layer and place in the freezer. Make sure to date the bag in case it somehow makes it into the recesses of the freezer. When you are ready to cook the frozen potatoes, allow them to thaw and then bake for 20 minutes in a 350 degree oven.
Step 6: If you are going to bake some of the potatoes immediately, place them into a lightly greased baking pan once they have been filled and bake in a 350 degree oven for 20 minutes.
I like to serve these with a side of fresh steamed broccoli.
Enjoy!
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