Twice Baked Potatoes

When I wrote my menu plan for the the month I included one of my hubby's favorite sides, twice baked potatoes.  How can you go wrong with spuds, cheese and bacon?

Twice baked potatoes are very freezer-friendly, and have a fancy-enough-for-company look.

Ingredients:

Potatoes

Sour cream

Butter

Grated cheddar cheese

Bacon crumbles

Directions:

Scrub potatoes, and pierce once or twice with a fork. Bake potatoes on the oven rack (no need to wrap in foil) at 350 degrees for 45-60 minutes. You can tell potatoes are done when you squeeze the middle (use a potholder) and the potato gives under slight pressure.  Allow potatoes to cool until easy to handle.

Slice baked potatoes in half lengthwise and scoop out most of the flesh to create a "boat."   Combine scooped out potato with butter and sour cream to make rich mashed potatoes.  {I do this to taste.} Stir in shredded cheddar cheese.

Spoon mashed potato mixture into skin "boats."  If freezing, allow to cool completely and flash freeze on sheet trays.  Once frozen pack into Ziploc bags or airtight containers to store in the freezer.

To bake: thaw completely, top with additional grated cheese and bacon crumbles and place on a sheet pan.  Bake at 350 degrees for approximately 25 minutes until cheese is melted and potatoes are hot.

Freezer-friendly side dishes have added another dimension to my menu planning.  This week freezer cooking is freeing me up to do the winter-summer clothing swap and some spring cleaning.

What are your favorite freezer-friendly sides?

Linked to: Delicious Dishes at It's a Blog Party

                 Tasty Tuesday at Balancing Beauty and Bedlam