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TWICE-BAKED POTATOES
Bake potatoes until well done. Cut in half and scoop out centers. Mash; mix with salt, pepper, and butter; refill the shells. Push 1 square of butter in the middle of each filled potato. Sprinkle with Parmesan cheese and freeze. Defrost for 2 hours. Bake at 375 degrees for ½ hour. These are great to make several weeks ahead of time and use a few at a time. If you want to serve immediately after filling the potatoes, bake in 375 oven for ½ hour.
2 comments:
I like how you can freeze these. It would be nice to mass produce them and pull them out for a party or emergencies. Thanks for sharing!
I have done that. It does make it easier.
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