Cheese and Bacon Twice Baked Potatoes
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the stuffed potatoes with additional cheese if you wish.
  5. 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.
Reheating Directions
  1. 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.
  2. 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.