Freezable Twice Baked Potatoes -- OAMC

Ingredients

• 5 lbs thin-skinned potatoes (one five pound bag)
• 1/4 lb butter, melted (1 stick)
• 1/2-1 teaspoon garlic powder
• 3/4 cup sliced green onion
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/2 teaspoon pepper
• 1 1/4 teaspoons salt
• 2 cups cheddar cheese, shredded
• 4 slices bacon, cooked and crumbled (optional)
• paprika

Directions

1. 1

   Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch.

2. 2

   Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion.

3. 3

   To potato pulp, add melted butter and next 8 ingredients; stirring to combine well. Fill each potato shell, patting filling into place. Sprinkle with paprika.

4. 4

   Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer.

5. 5

   To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through.

6. 6

   For defrosted potatoes, bake approximately 25 minutes.

7. 7

   To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.