Freezing Twice Baked Potatoes

17 years ago

Tonight, because we were short on time, I bought two twice baked pots from a local gourmet store at $3 each. What a waste! They were sooo dry -- must of been in the case for days.

Got me thinking, I make really, really good ones. Why couldn't I make them, freeze them, thaw them, and pop them in the oven to heat through?

I have a Food Saver -- any suggestions on how I could use for this task? I don't use it much because most of the food I want to freeze would be smooshed by the FS.

Sort by:Oldest

Comments (9)

tami_ohio
17 years ago
Make them as usual. Freeze on a sheet individually. When frozen, remove from freezer, vacuum pack w/food saver. Put back in freezer! They should be great. You can buy them in the freezer case, so I don't see why you can't do it. Just don't top with sour cream until you are ready to eat.

Tami
triciae
17 years ago
I freeze them frequently. I've found that adding a bit of sour cream to the potato before restuffing helps keep them moist & creamy when thawed & reheated. Then, add whatever else you want (bacon, green onions, cheese, lobsta, etc.)

/tricia
Related Discussions
twice baked potatoes?
Q
Comments (12)
My twice-baked are famous in my circle of friends and family, but probably because they are so rich! After baking the russets, I cut off just the top one-third of the potato. I carefully scoop out the pulp from the top lid and the bottom, leaving a 1/4" layer of pulp for support in the bottom piece. Just prior to that, BTW, I put about 1/2C of dehydrated onions (for 4 potatoes) in a small amount of hot, hot water in a cup to rehydrate them while I'm scooping out the potato; I push them down hard to compact them so they will quickly absorb the water. I then take the scooped potatoes and add a LOT of butter (prob. 2/3 of a stick) and start mashing with my mixer; then I add sour cream (prob. 3/4 C.)and continue mashing, along with salt to taste. When all mashed, I squeeze out the excess water from the onions with my hands and stir them into the potatoes (with a spoon! lol) and then scoop everything back into the skins, piling them high since the qty. is now greater. I wrap them with a large sheet of foil crumpled up to surround the skins like a boat shape, with the edges of the foil flared out and around and crumpled right at the edge of where the potato opening is, so you don't even see the skin at that point. Reheat them in the oven on a tray about 35 min. or so just before serving (kept them cold in refrig. until that point if I made them earlier in the day). When they are very hot inside and almost ready, I then spread a nice helping of thin cheddar cheese slices (or grated) on the tops of the potato and heat just until nicely melted and gooey. Otherwise, the cheese will dry out too much if you put it on at the beginning. (Maybe the oven at that point is at 325-350.) These are simply scrumptious and everyone loves them. That onion makes a big difference. Not for a diet day, that for sure.
...See More
Looking for those twice baked potatoes....(CP)
Q
Comments (3)
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
...See More
LOOKING for: T&T twice baked potato
Q
Comments (8)
* Exported from MasterCook * Stuffed Potatoes Recipe By :Becky Chatham Serving Size : 4 Preparation Time :1:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes 4 slices bacon -- diced 4 green onions -- sliced 4 ounces cheddar cheese -- grated 1/2 cup sour cream Bake potatoes at 400F for about 1 hour, or until done. Crisply fry bacon and drain. Cut potatoes in half lengthwise, scoop out potato and combine with other ingredients. Divide mixture evenly among skins; place on baking sheet and bake for 20 minutes at 400F, or until hot. - - - - - - - - - - - - - - - - - - - NOTES : To make ahead: For 5 pounds of potatoes, use a pint of sour cream, about 1 ounce of cheese per potato, a bunch green onions (or dehydrated chives to taste) and a pound of bacon. After potatoes are stuffed, flash freeze and bag in freezer bags. To re-heat, either thaw in fridge or in microwave, and proceed as usual.
...See More
LOOKING for: Twice baked potatoes
Q
Comments (2)
Baked Stuffed Potatoes 3 large baking potatoes or 6 smaller 3/4 c. dairy sour cream 1 T. grated onion 1 tsp. salt 1/2 c grated cheddar cheese Bake potatoes 1 hour at 400 Increase oven temp to 450 If potatoes are large cut in half lengthwise...for smaller potatoes cut x on top. Scoop out potatoe and put shell on baking sheet. In mixer, whip potatoes, add sour cream, onion and salt. Beat until fluffy. Fold in cheese. Put into shells. Can refrigerate or freeze at this point. If refrigerated, Bake 15 - 20 minutes at 450. If frozen, bake 400 45 - 55 min. If baked immediately, bake 450 12 - 15 min.
...See More
stir_fryi SE Mich
Original Author
17 years ago
I might just try this for Christmas. I'd have to make 20 which is way too many at one time. I could make 5-6 at a time though a week ahead.
teresa_nc7
17 years ago
FYI, wrap them really well, then put them in zip freezer bags. For some reason the last ones I made turned out a little watery. They might do better to heat them in the dry heat of the oven rather than in the microwave.

Teresa
becky_ca
17 years ago
I've been unhappy with the texture of the green onions when I've frozen the twice baked and the reheated. Other than that, they were great - I used the dried chives instead for a little color and flavor.

Becky
stir_fryi SE Mich
Original Author
17 years ago
I read this on one of the recipes I found:

IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. Did you know freezing chemically alters the taste of green onions? Oh, gosh, it does and it happened to me once. The potatoes were ruined. IÃ¢ÂÂve never forgotten.

I would not have thought the green onions would be a problem.
claire_de_luna
17 years ago
I do this all the time. In fact, I just bought five pounds of potatoes to make twice baked for the freezer. I do what Tami does; freeze them solid then vacuum seal.

Before I ever get started, I soak the potatoes for about 30 minutes so I can scrub them totally clean. I go ahead and carmelize the onions in butter, until they're nice and browned and there's absolutely no problem when the onions are cooked. Then, I deglaze the pan with the broccoli water, or if I'm not using broccoli, a little chicken broth. I often add sour cream to the stuffing mix, along with bacon, broccoli, cheese, and never had any problem with them being dry. I also don't bother to thaw them first. (My feeling is thawing them is what makes them watery.) Instead, I put them straight into the oven on convection, and they're ready to eat in about 40 minutes from frozen. If you do the extra step of crisping the skins after you've scooped out the potato before making the ''stuffing'', it really helps the end product. It's one of our favorite meals to POOF.
lindac
17 years ago
so freezing chemically alters the taste of green onions but not regular onions nor chives?
I wonder what else the author of that recipe put into it.
I have never had any sort of problem with freezing green onion.
Linda c
becky_ca
17 years ago
I thought the texture of the green onions after freezing was limp, rather than sort of crisp as I would expect. Caramelizing the onions before you add them is a great idea.

Becky

Freezing Twice Baked Potatoes

Comments (9)

tami_ohio

triciae

Related Discussions

stir_fryi SE Mich
Original Author

teresa_nc7

becky_ca

stir_fryi SE Mich
Original Author

claire_de_luna

lindac

becky_ca

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Freezing Twice Baked Potatoes

Comments (9)

tami_ohio

triciae

Related Discussions

stir_fryi SE MichOriginal Author

teresa_nc7

becky_ca

stir_fryi SE MichOriginal Author

claire_de_luna

lindac

becky_ca

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

stir_fryi SE Mich
Original Author

stir_fryi SE Mich
Original Author