Twice-Baked Potatoes for the Freezer
Ingredients
- 5 pounds russet baking potatoes
- ⅓ cup milk
- ¼ cup salted butter, melted
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 2 tablespoons chopped fresh chives, or to taste
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Wash potatoes. Place on the center rack and bake until soft in the center, about 1 hour. Let cool, about 15 minutes.
- Cut potatoes in half lengthwise; remove flesh, leaving skin intact. Place flesh in a large bowl and beat until fluffy with an electric mixer. Add milk, butter, salt, and pepper; beat until smooth.
- Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into potato skins. Sprinkle with fresh chives. Freeze potatoes on a baking sheet until firm; transfer to freezer bags and freeze until ready to use.
Source
Original recipe: View Original