These were brought to our freezer exchange and I cannot wait to try them! From Mom on a Mission. (Pictures and directions are hers).
I begin by slicing about 1/2″ off the top off each potato. Since
these are small potatoes, they didn’t need to cool long to handle. I
allowed mine to cool about 5-10 minutes and then I prepared two piles of
potatoes, hollowed and the tops for cheesy potato skins. I use a melon
baller for this because it’s got a somewhat sharper edge than a kitchen
spoon. However, a small kitchen spoon will work. Hollow each potato
leaving about 1/4″ inside.
Place the potato flesh inside a large mixing bowl and proceed to add
hot milk (microwave for a minute), sour cream, butter, cheese, salt and
pepper. Mash with a mixer on low-speed for a minute and proceed to mix
on high for about 2 minutes.
Place potato mixture back into skins using a cookie scoop. I put all
of mine into an aluminum tray for flash freezing (freezing for about 2
Once they’re frozen, I place them in labeled quart size bags (gallon works too) and add this side dish to my freezer inventory.
Don’t forget to save those skins. Allow them to fully cool and put
them in quart size bags and freeze. These will make great potato cheese
skins on another night. Just don’t throw them away.
Printable Twice Baked Potatoes recipe and Cheesy potato Skins
I call these toddler spuds. They’re just the right size a side
dish. However, you could dress these potatoes up with cubed ham, convenience chicken,
or frozen broccoli. I suggest bigger spuds for more ingredients. Send
these to a neighbor or friend in an aluminum pan labeled with the
thawing and cooking instructions along with a bag salad.