Twice-Baked Potatoes for the Freezer
Description
This twice-baked potatoes for the freezer recipe is perfect for busy weeknights or occasions when you need a quick side dish. They're easy to reheat!
Ingredients
•
5 pounds russet baking potatoes
•
1/3 cup milk
•
1/4 cup salted butter, melted
•
1/4 teaspoon salt
•
1 pinch ground black pepper
•
2 tablespoons chopped fresh chives, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Wash potatoes. Place on the center rack and bake until soft in the center, about 1 hour. Let cool, about 15 minutes.
3
Cut potatoes in half lengthwise; remove flesh, leaving skin intact. Place flesh in a large bowl and beat until fluffy with an electric mixer. Add milk, butter, salt, and pepper; beat until smooth.
4
Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into potato skins. Sprinkle with fresh chives. Freeze potatoes on a baking sheet until firm; transfer to freezer bags and freeze until ready to use.