It probably wasn't Ann, since she's not big on frozen foods or leftovers. I have posted how I make my twice baked potatoes in a thread called Frozen Foods. I don't know if this is what you were thinking of, but here it is.

* Posted by claire_de_luna (My Page) on
Fri, Jul 10, 09 at 14:14

When I bring home 5 lbs of potatoes (for twice-baked), I bake, stuff and freeze them for ''banking'' meals for the future. We make complete meals out of them by adding chopped broccoli, ham or bacon, cheese, a little sour cream and cooked onions. Since they're already cooked, we put them in the oven to heat/warm through the second time.

A few of my tips are to: Crisp the skins in the oven before you fill them. Add plenty of seasoning, so you don't have to worry about it at the end. Be sure to add enough butter, sour cream or buttermilk to make a nice smooth consistency, AFTER you have added the cooked onions, broccoli, cheese and protein (if you want to make a complete meal out of this).

Frozen, these can completely reheat in about 40-45 minutes, and much faster if thawed overnight in the fridge.

...substitute chives for the broccoli. Chives make it gourmet you know!

Also, I cook the onions until they're nice and golden (maybe 40 minutes), then deglaze the pan with a little cream. Oh yeah!

My twice baked potatoes are always a little work on the front end; always requested and never refused.

Dreamhouse, are you thinking of making these for your homecoming? If so...great choice as a make-ahead. I promise you everyone will love them.

Dreamhouse, I think you need to be a tad more specific! LOL

Not sure what TBP recipe you are looking for.
But this one is awesome.....

Andouille and White Cheddar Over-Stuffed Baked Potatoes
Recipe courtesy Emeril Lagasse, 2000

8 large baking potatoes, like Russets
Drizzle olive oil
Salt
Freshly ground black pepper
3 tablespoons olive oil
2 cups thinly sliced onions
1/2 pound andouille sausage, ground
8 tablespoons butter
1 to 1 1/2 cups cream fraiche
1/2 pound white cheddar, grated
1/4 cup chopped chives
1/4 cup chopped parsley

Preheat the oven to 400 degrees F.
Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool.

Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside.

Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well.

Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve.

Linda