Twice Baked Potatoes J. K. – 2013
6 medium baking potatoes
Butter, softened (for greasing)
Salt, to taste
8 oz cream cheese, softened
½ C. hot milk
1 tsp. onion salt
2 T. butter
½ tsp. fresh parsley, chopped
Paprika, for garnish 12 servings
Clean potatoes and dry. Grease potatoes with butter and salt the skins. Bake potatoes at 350 degrees for 1 hour. Remove from oven and cool until you are able to handle them. Cut potatoes in half lengthwise and scoop cooked potato out into mixing bowl, being careful to keep the skins whole. Mash potatoes with cream cheese, hot milk, onion salt, butter , and pepper. Pile potato mixture back into skins. Sprinkle with paprika and parsley. Wrap potatoes individually in plastic wrap and freeze, using freezer bag method.
Thaw potatoes completely. Place in 350 degree oven and bake for 20 minutes or until heated through.
Using a melon baller is an easy way to remove cooked potato.
Original recipe from Don’t Panic Dinners in the Freezer cookbook