These delicious Cheese and Bacon Twice Baked Potatoes make the ultimate easy freezer recipe. The potatoes are packed full of bacon pieces and shredded cheddar cheese for a lovely comforting side dish that compliments any meal. My family loves them for their flavour and I love them because they are easy to make.
I received a FoodSaver® 2-in-1 Vacuum Sealing System to review so I decided to start working on filling my freezer a little early this year. (All opinions expressed are my own.)
With my Freezer Meal Party coming up soon (sign up for my Newsletter to get updates on this!) I decided to test out some new recipes and the first recipe I decided to try was Cheese and Bacon Twice Baked Potatoes for the freezer. I started with a smaller batch but now that I know how simple, easy and delicious they are to make, I’ll be making a much larger batch next time.
This recipe for Cheese and Bacon Twice Baked Potatoes is really only a guideline as the quantity of ingredients really depends on the number of stuffed potatoes you plan to make. To get myself started, I popped my foil wrapped potatoes in the oven at the same time I was cooking my Friday night dinner to help save on hydro. My oven was on anyway so I decided to cook multiple meals at once.
Cool the cooked potatoes on the baking sheet before popping them in the fridge overnight. Or if you are preparing them the same day, allow them to cool completely so you don’t burn yourself. After the potatoes are cooked, the assembly process goes surprisingly quick!
Cook up some bacon, shred some cheese and scooped out the inside of your potatos. Everything gets mixed together in a bowl with a bit of milk and butter and before you know it, you are ready to get stuffing. Fill the potato skins with the mashed potato and top with some additional cheese if you wish.
Once my Cheese and Bacon Twice Baked Potatoes were assembled, I got to have a bit of fun. I used my new FoodSaver® 2-in-1 Vacuum Sealing System to package up my stuffed potatoes before placing them in the freezer to be enjoyed another day.
I was so excited to get my new FoodSaver®. I took everything out of the box to examine all the extra goodies that came with the machine. I’ve used my parents many times before so I’ve had some hands on experience. Let’s just say it’s time for my parents to get an upgrade. The new FoodSaver® 2-in-1 Vacuum Sealing System (affiliate link) is pretty sweet! The start up kit included the following:
- 1 FoodSaver® Roll
- 5 FoodSaver® 946mL Bags
- 5 FoodSaver® Zipper Bags
- 1 FoodSaver® Container
- 1 FoodSaver® Bottle Stopper
The FoodSaver® was so easy to set up and use. I decided to use the roll for my Cheese and Bacon Twice Baked Potatoes, as the potatoes fit perfectly inside. I’ve got some tasty plans for the Zipper bags and some steak to marinade in the FoodSaver® Container.
The FoodSaver® Roll can easily be cut with the attached blade to accommodate any size of food product. Just seal one end of the roll, place your food inside the opening and slide the open end into the sealing channel. The machine automatically senses the bag and starts the sealing process. Just. Like. That. My daughter said it looked like fun and asked to help.
Although I already have a home for my new FoodSaver® 2-in-1 Vacuum Sealing System tucked away in my cupboard, I won’t mind those days I need to leave it out on my countertop as it has a slick design, the cord rolls up nicely underneath it and it matches the rest of my stainless steel appliances. Don’t worry; the stainless steel cleans up nicely.
I’m quite excited to try out my new toy on my other freezer meals and can’t wait to use it for my Freezer Meal Party! (or to show it off to my girlfriends) I’ve also decided I know what I’m buying my parents for Christmas: a new FoodSaver®.
Some other popular easy freezer meal recipes people are enjoying on my site are:
- Shepherd’s Pie (most popular recipe on the site!)
- 4 Ingredient Cheese Cappelletti
- Sweet’n Sour Meatballs
- Cheesy Pepperoni Pizza Casserole
- 6 Russet potatoes
- 2 cups Cheddar cheese, shredded
- 1 lb Bacon, cooked, crumbled
- 1/2 cup Milk (or more)
- ¼ cup Butter (or more)
- Salt and Pepper (to taste)
- Scrub your potatoes clean. Use a fork to poke holes in the skin of the potato. Wrap each potato in foil, place on a cookie sheet and cook in a 400F oven until cooked through – about 1 hour depending on the size of your potato.
- Remove your potatoes from the oven and cool until able to handle. Cut the potatoes in half length wise and scoop out the insides creating like a bowl. Transfer the potato to a large mixing bowl. Add milk and butter to help create your mashed potatoes.
- Add your desired amount of shredded cheddar cheese and bacon to the potatoes and combine well. Season with salt and pepper. Fill the potato skins with the mashed potatoes.
- Sprinkle the stuffed potatoes with additional cheese if you wish.
- Wrap your potatoes with foil or place in a FoodSaver® bag before placing them in the freezer. The potatoes are best if used within 3 months as per recommended food freezer storage standards.
- Cooking from frozen: cook in a 425F oven for about 45 minutes while still wrapped in the foil. If they were packaged in a Foodsaver package, remove from the plastic packaging and place the potatoes in a casserole dish and cover with foil. Once the potatoes are hot, remove the foil and bake for another 15 minutes until completely heated through and the cheese is melted on top. Add additional cheese if you wish.
- Cooking thawed: transfer your frozen potatoes from the freezer to the fridge the night or morning before you plan to eat them. Follow the directions as above but cook for less time.