Judy, this is how I make them, too - I add some coarse sea salt to the top of mine before I add the cheese, and a few chopped onion tops for color and extra flavor AFTER I add the cheese.

Thats pretty much how I make them. When I had more freezer space, I used to make up a bunch of them, wrap them in two's and freeze them. Then when I wanted them for a meal, I woul take them out of the freezer seveal hours ahead to defrost, then bake them till hot. Handy. Dottie

I bake them in the oven or toaster oven first, then let them sit until cool enough to handle. Then, a scoop and add butter (plenty of it), sour cream, green onion (mainly tops) and cheddar. Mix it all up and put it back in the shells. Bake at 350 about 15 minutes. Makes nice crispy shells.

Been using my girlfriend's recipe for a while now:

BeansâÂÂs Twice Bakes - Cheesy

6 large potatoes
1 package cream cheese (8oz), softened
1 stick butter, softened
1/2 c. cheddar cheese, shredded (pepper jack is good too)
Salt & pepper to taste

Green onion or scallions, sliced
1/4 c. shredded cheddar cheese

Wash & bake potatoes. Slice in half (reserve skins), scoop out insides & mix together cream cheese, butter, cheddar cheese, salt & pepper. Stuff mixture back into potato skins, top with remaining cheese & green onions. Bake 400ú for 20 to 30 minutes.

(Of course, I have to overload the butter and cheese)

Oh that sounds so good....I love the idea of freezing them too! I love to make things ahead of time and freeze them for when I need them...sure saves alot of time!

Here there is a place that makes what they call twice baked potatoes. But it is entirely different. Bake potatoes, dip in cheesy bread crumbs and then deep fry. OH so good.

Wash the potato, pat dry, roll in salt, bake in oven until done.
Cut in half, scoop out the pulp.
Beat as you would for mashed potatoes (milk, butter, etc), and before adding back to the potato shells: fold in chopped tomatoes, and green end of scallions to the mash. Top with grated cheese, and heat until ready to serve.

Ohhhh, I love these taters. The above recipe is very similar to the way I make them too.

Now, why didn't I think of freezing them!!! How many potato's do you suppose have been tossed because they had been around too long. Too many in my 2 person household so I have begun to buy them not bagged. Thanks for the "light bulb" moment. BTW, I make mine with many many less calories (small amount of butter and cheese only on top and just seasonings in the potato)...and I'm still fat but my numbers, as in my diabetic allowed carbs, are better.

Since I really don't cook anymore I buy mine frozen and zap them in the microwave. I love them.

I make like mashed potatoes but add shredded cheese. Then place back in the potato shell. Top with additional cheese and real bacon bits. Yep, freeze them babies! Much faster twice baked! LOL

When I make them, I fill with shredded cheddar, chopped fresh chives, and sour cream. Serve with good salsa on the side.

However you like them, make up a bunch, put them on a cookie sheet, stick in the freezer until frozen and then wrap (two in a pack). I need to do that!