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Twice-Baked Potatoes, for the freezer!

Home / Recipes / Family-Style / Twice-Baked Potatoes, for the freezer!

If I see a 10lb bag of russets on sale, you can bet I’m filling my freezer with these tasty twice-baked potatoes!  It’s a no-brainer when it comes to the ol’, “whats for dinner?”, “Chicken, ok, what else…?”  I like to make a huge batch of these, throw them in freezer bags, and bust them out for super-speedy (and yummy) sides.  I actually prefer the size of the potatoes in the big bag, because they tend to be medium and small, which happens to be perfect portion sizes for my husband and me, and the 2 little kids.  I just bought a bag yesterday, and this is what I did this afternoon… it took about 2 hours to prepare.

Recipe for Twice-Baked Potatoes

10lbs of russet potatoes
olive oil
salt, pepper, granulated garlic (or whatever you prefer)
6 slices of thick bacon
1 1/2 cup of milk
1/4 cup of butter
1 cup of yogurt
1 1/2 cup shredded cheddar cheese
1 cup chopped chives

Wash the potatoes thoroughly, poke them with a fork several times, rub with olive oil and bake at 400 degrees for about an hour.

baking potatoes

10lbs should easy fit on 2 cookies sheets.   I like to flip them about half-way through the cooking process.  They are done when a knife slides in easily.  Pull them out and let them cool enough to be handled.

Because we cooked the potatoes on 2 sides, there should be 2 flat sides of the potato, slice them length-wise so that each half has a flat bottom.  Carefully scoop out the white insides and put in a bowl, lay the “shell” back on the cookie sheet.  If you lose a few skins, no problem, there usually isn’t enough filling for them all anyway.  When you have all the shells finished, sprinkle with salt, pepper and granulated garlic.


I press all of the white potato through my ricer, but you could also use a food mill.  If you don’t have either of these mash as well as you can, getting rid of lumps really matters!

Cook the bacon ( I do this while I’m ricing) and finely chop.

bacon and chives

Heat the milk and butter together, just until the butter melts, add to the potato filling.  Also add the yogurt, cheese, chives and bacon.  Season to your preference, but remember that the cheese will add salt.  I use my hands to really mix it up!

Potato Shells

Fill the shells with the potato filling, slightly rounded up above the skin.  If you’d like, you can top them with more cheese or bacon crumbles, but I find that all of that stuff falls off in the freezer bags.  I do sprinkle with a little more salt, pepper and granulated garlic.

twice baked potatoes 2

Cover the cookie sheets with plastic, and put them in the freezer over-night.  When they are frozen solid, you can carefully pack them in gallon-size freezer bags.

To heat and serve, we put them in a toaster/convection oven at 350 degrees for about 10 minutes.  You can use a conventional oven for a little longer time, or microwave.  Enjoy!

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