One of our local grocery stores sent out an ad yesterday proudly announcing that their heat and serve twice baked potatoes were on sale 5 for $5. At first glance it sounds like a decent deal. But then think, it’s just HALF a potato with a little bit of stuff added. Around here 10 lbs of potatoes goes on sale between $1-$3 for the whole bag frequently. Twice baked potatoes are fast and easy to make and you can fill your freezer with them for pennies each. Plus the recipe below uses plain yogurt in the place of sour cream, saving calories and adding nutrition. No one will be able to tell you switched!
Here’s the recipe from my cookbook: Slow and Savory Suppers. You can make these in the slow cooker! Or bake them traditionally for a faster meal.
•4 large baking potatoes, scrubbed and micro-waved for 10 minutes or until tender
•1 cup plain yogurt
•1 cup shredded colby jack cheese
•½ cup parmesean cheese
•4 slices turkey bacon, cooked crisp and crumbled
•1 teaspoon garlic salt
•1 teaspoon onion powder
•1 teaspoon dried parsley
•¼ teaspoon black pepper
•1 teaspoon dried chives
1. Cut potatoes in half and scoop out theinsides, leaving the skins intact.
2. Mix potato fluff, and rest of ingredients in an electric mixer with the cookie paddle.
3. Fill the potato skins with the cheese mixture and place right side up in a greased slow cooker.
4. Cook on low for 6-8 hours or on high for 3-4 hours.
5. For darker color on the tops you can place them under the broiler for a few minutes just before serving.
At what point would you be able to put them in the freezer? I know Cheese doesn’t keep it’s consistency after frozen. I would love to put my potatoes to use before they go bad. Sounds so tasty I want to go home and try them! 🙂
Tedi, I freeze mine just before baking the second time. I’ve never had trouble with the cheese getting funny. I freeze shredded cheese in the bag all the time and it still tastes and melts great.
Oooh. I love this idea. Here in Idaho, we can get 50lbs boxes of spuds right from the farmer for about $10. Mine always go bad before I can use them all. I love this.
Are you saying you can freeze them after step 3?
Then place them frozen in the crock pot per directions, or they can be baked in the oven fresh out of the freezer?
For how long if I choose to do it that way and at what temp?
Just how do you do yours..usually?
(I just purchased your books to see if more definite instructions were included, seems you posted the complete recipe here) Thanks in advance.
Blossom
Blossom, You can freeze them at any point, but I usually freeze them right before the second baking. Yes, you can put them in the slow cooker frozen or in the oven. If they are frozen in the slow cooker, they will take twice as long to cook. In the conventional oven bake them at 350 for 30-45 minutes or until when you peek in the oven the cheese on top looks melted. Since it is a slow cooker ebook, I didn’t include freezer or oven directions. I hope you enjoy the rest of the recipes!