60 Reviews of Make-Ahead Twice-Baked Potatoes

From: Fairy Nuff

On Feb 21, 2005

Great recipe!!! I made the recipe as stated - seeing that the potatoes I used were pretty large I increased the baking time by about 1/2 an hour. I took some out of the freezer to go with lasts nights dinner and they were perfect - crispy skins and soft, fluffy centres..yum!! Next time I think I'll add some garlic chives to the mixture for a bit more flavour.

From: Sharon123

On Mar 25, 2003

I made these for dinner tonight and we ate them all up! These were yummy and I love the fact that I can freeze them! Thanks for a very lovely way to fix taters!!! I used Neufchatel cheese(1/3 the fat of cream cheese).

From: shells75

On Feb 19, 2005

The recipe gets 5 stars just for the make ahead part! These are such a snap to make and so much better than the icky store bought ones. I didn't have any cream cheese so just mixed with shredded chedder, butter and milk. I learned a new trick too, and that's baking them in the oven really makes the skin crisper and better for stuffing. Thanks for posting!

From: gunthera1

On Feb 22, 2005

I love these! They are now always sitting in my freezer for when unexpected guests come over or when I want a quick lunch. I have also made this recipe using a mixture of low fat sour cream and cream cheese. I think that this mixture adds a slightly better baked potato flavor than the cream cheese alone. Either way this is ayummy recipe. THANKS

From: Cilantro in Canada

On Feb 23, 2005

These are unbelievably good. After reading other reviews I decided to add half of the cheddar to the inside potato mixture. Also I found that because I used my food processor to mix everything I did not need to melt the butter or add the milk. My family loved these. I made extra hoping to freeze them, but they all were devoured. Thanks for the recipe

From: eileen0862

On Apr 10, 2007

These were really good. But... they don't freeze well for a long period of time. I would use them up within 3 weeks. I just made some that had been frozen for over a month and the texture was all wrong and the taste wasn't great. They were funky enough that we didn't eat them.

From: ToiCara

On Nov 1, 2007

These are great. I waited for bakers to go on sale, bought a boat load and spent a Sunday afternoon making them. These are so easy to take out of the freezer and thaw for dinner, or even for lunch. I did learn that they "sweat" a lot during the thaw, so put a folded dishtowel under them as they go through the process. Great idea, Beachgirl.

From: Witch Doctor

On Apr 28, 2008

Oh Man, these were GOOD! Nice and crispy and VERY flavorful. Instead of putting the cheddar on top, I added it to the butter mixyure with the potatoes so there was cheddar distributed throughout the potato. Also added crumbled cooked bacon and like "Fairy Nuff" suggested, added chives. Now I don't have to worry about sides when I fire up my smoker. I simply open my freezer and take out the amount of potatoes I need. Defrost in microwave and then pop them into oven for the crispness of the crusts. I wash the outsides of the potatoes thoroughly prior to cooking so I can eat the WHOLE thing. Yummy!

From: Chef #233829

On Sep 10, 2006

I really wasn't expecting this to work out, but it did. I followed the recipe, but stirred in some extra cheese into the potato mixture. I also used Smart Balance instead of butter. It worked fine. Froze well. Will definitely be making a bigger batch next time. I love having pre-made meals/side dishes in the freezer. It is so helpful. Thanks for the recipe.

From: Junebug

On Feb 26, 2005

This was easy to prepare with well written directions. After baking and then mixing my potatoes I chose to put them into individual gratin dishes rather than back into their potato skins. They had a wonderful flavor. I froze about a third of what we made and know that BeachGirl's directions for reheating from a frozen state will come in handy. Thanks for sharing your recipe BeachGirl!