My life is a little crazy right now. I say that like it hasn’t been for the last several years but truth is I’ve felt overwhelmed and too busy for years now. I hope things will slow down over time but who knows. I’m starting to think I just need to get used to being busy.
I love cooking and baking but when you get busy that can get pushed down on the list. When you avoid eating out and rarely eat fast food or pre-packaged meals you have to be creative. I used to be great at freezer cooking. I’d often double recipes and stick half in the freezer or take one day a week and make tons of food to stock our freezer with. I’ve gotten out of the habit over the years but I’m getting back into it.
One thing I used to make and freeze a lot was twice baked potatoes. They are very easy to make and delicious. Not the healthiest dish in the world but a nice treat. It’s hard to go wrong with potatoes and cheese.
These make a great side dish. I’ll also serve them as a main dish with a big salad. They work well with many other dishes. You can also add some bacon or chives to the mix.
You don’t have to freeze them if you aren’t into freezer cooking. I just find it easy to make a big batch and have some that night and freeze the rest for later. Either way works really well.
- 5 lbs potatoes
- 1/2 cup butter, melted
- 1 cup milk
- 3 oz cream cheese, softened
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic
- 4 oz cheddar cheese, shredded
- Preheat oven to 425°F.
- Rub the potatoes with oil, sprinkle with salt, and prick them with the tines of a fork.
- Place on oven rack or baking sheet. Cook for 45 to 60 minutes, until you can stick them with a fork with no resistance.
- In large bowl mix butter, cream chess, seasoning, and half of the cheese.
- Cut baked potatoes in half.
- Scoop out most of the potato, leaving just a thin layer in the skin.
- Mix with cheese mixture, adding milk as needed.
- Fill the skins with the mixture and sprinkle with remaining shredded cheese.
- If freezing stop here and place on cooking sheet in freezer until frozen, transfer to container.
- When baking while fresh, bake at 400°F for 15- 25 minutes, until melted and hot.
- If baking after freezing, bake at 400°F for 20-40 minutes, until melted and hot.
I store mine in a Pyrex container in the freezer, after I’ve let them freeze on a cookie sheet. Just don’t bake them in the dish as the sudden temperature change can cause the dish to break.
I’d love to hear your favorite recipes to make ahead and freeze. I want to come up with even more to start making so we always have a freezer stocked with delicious food.