Twice Baked Potato {Freeze Some For Later}

Potatoes, Spuds, Russets - whatever you call them they deserve to be baked, scooped, mixed with bacon and spooned back into their skins.

I'm talking about making up a pile of twice baked potato and here's how I make it happen.

Twice Baked Potatoes (large batch style)

10 pounds Russet or Baking Potatoes
1 pound bacon (save the grease)
1 stick butter
2 cups sour cream
1-2 cups milk
chopped onion to taste (1/2 - 1 cup)
2-3 cups shredded cheddar cheese
salt & pepper to taste

Start by baking the potatoes in your usual fashion.  I baked mine at 350 for 1 hour + until they were tender.  Allow potatoes to cool just enough to handle them.  Slice in half the long ways and scoop out potato.  Don't worry about cleaning it out perfectly.  Leaving a little potato behind will keep the potato skin sturdy.

Fry up the bacon until it's fairly crisp.  Save the grease because you're going to use it later.  You're welcome.

Add butter, milk, and sour cream to potatoes and mash well.  Stir in chopped bacon, onion, cheese, salt, and pepper.

Now comes the fun part.  Pour in some of that bacon grease you've been saving.  Not all of it, just enough to add good flavor.

Spoon back into the potato skins.  Sprinkle with a little cheese.  Set on large cookie sheet and flash freeze.  Once solid place in zip top bags.

To use immediately: Bake at 350 until hot and slightly bubbly - about 20-30 minutes.

To use from frozen:  Thaw slightly and bake at 350 for 30-35 minutes.