Ingredients and Weight:
- Russet potatoes (8 medium): 4 pounds
- Butter (unsalted): 1/4 cup
- Milk (whole): 1 cup
- Sour cream: 1/2 cup
- Cheddar cheese (shredded): 1 cup
- Bacon (cooked and crumbled): 1/2 cup
- Green onions (sliced): 1/4 cup
- Salt and black pepper: To taste
Preparation Time:
30 minutes
Cooking Time:
1 hour and 45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Scrub and pierce potatoes with a fork.
- Bake potatoes for 1 hour or until tender.
- Allow potatoes to cool slightly.
- Cut potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
- In a large bowl, combine the potato flesh, butter, milk, sour cream, cheddar cheese, bacon, green onions, salt, and black pepper. Mash until smooth.
- Fill the potato shells with the mashed potato mixture.
- Place the potatoes on a baking sheet and freeze for at least 4 hours.
- When ready to serve, preheat oven to 400°F (200°C).
- Bake frozen potatoes for 30-45 minutes, or until golden brown and heated through.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 10 grams
Dish Characteristics:
- Creamy and flavorful
- Crispy on the outside, fluffy on the inside
- Perfect for freezing and reheating
User Comments:
- "These potatoes are to die for! They're so easy to make and taste like they came from a gourmet restaurant." - Sarah J.
- "I love that I can make these potatoes ahead of time and freeze them for whenever I need them. They're a lifesaver when I'm short on time." - Mary B.
- "These are the best twice-baked potatoes I've ever had. The bacon and cheddar cheese give them so much flavor." - John S.
Special Precautions and Tips:
- Use russet potatoes for the best texture.
- Make sure the potatoes are fully cooked before scooping out the flesh.
- Freeze the potatoes for at least 4 hours before baking to ensure they are fully frozen.
- Do not thaw the potatoes before baking. Bake them frozen for the best results.
