Twice Baked Potatoes

I've shared these before with you, they are probably my favorite side to have stocked in my freezer. Just because they can be labor intensive especially for a weeknight meal, I'd rather make up a whole bunch at one time and be done with it. So that's what I do a few times throughout the year.

I'll bake up either a five or ten pound bag of potatoes and make them all into twice baked potatoes. I can't say they're the healthiest for you, but they sure are delicious!

We love to add these to our meals all year round, but I think they're awesome during the summer months. When we're grilling, I like to heat up a few to round out our dinner. These are usually on my list when I host my freezer swaps, I'm pretty sure everyone enjoys them as much as our family does.

Twice Baked Potatoes

Ingredients:
5 lbs. potatoes
1 stick butter
16 oz. sour cream
1/2 lb. bacon, cooked and crumbled
Lawry's and black pepper, to taste
chopped green onions
4 oz. grated cheddar cheese

Directions:
Wash and scrub potatoes, place onto a large baking sheet and bake at 400 degrees for at least one hour or until tender. Remove from oven, cut potatoes in half and scoop out the insides using a spoon. Place potatoes into a large bowl and leave the skins on the baking sheet.

Add in butter, sour cream, crumbled bacon, seasonings, green onion and cheese. Mix together well with a potato masher or electric mixer. Using a spoon, scoop potato mixture back into the skins. Place onto the baking sheet. If desired top with additional cheese.

Stick baking sheet into the freezer for one-two hours or until potatoes are frozen. Remove from freezer and wrap each one individually in saran wrap. Then place into large freezer bags that have been labeled. Return to freezer until ready to use.

When ready to enjoy, remove from freezer to thaw. Heat in the oven at 350 degrees for about 20 minutes or until warmed through.

Makes about 22 twice baked potatoes