Kittencal's Stuffed Potatoes Oamc Freezer Method
Discover the ultimate make-ahead comfort food with Kittencal's Stuffed Potatoes OAMC Freezer Method! These loaded twice-baked potatoes are stuffed with creamy mashed potatoes blended with butter, sour cream, milk, and garlic powder, then elevated with the irresistible flavors of sharp cheddar cheese, crispy bacon, and fresh green onions. Perfectly portioned, these deliciously hearty potato halves can be made in bulk and frozen for up to three months, making them an ideal option for busy weeknights or meal prep enthusiasts. Whether enjoyed fresh from the oven or reheated straight from the freezer, these golden, cheesy stuffed potatoes are a versatile side dish or satisfying entrée that’s sure to please the entire family. Easy to prepare, freezer-friendly, and undeniably flavorful, this recipe is destined to become a staple in your kitchen!
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Ingredients
- 6 pieces large baking potatoes
- 6 tablespoons butter
- 0.5 cup milk
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon
- 0.25 cup green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and dry them with a clean towel.
Step 2
Place the potatoes directly on the oven rack and bake for 60 minutes or until they are fully cooked and tender when pierced with a fork.
Step 3
Remove the potatoes from the oven and allow them to cool slightly for about 10 minutes, until they are safe to handle.
Step 4
Carefully slice each potato in half lengthwise. Using a spoon, scoop out the cooked flesh into a large mixing bowl, leaving a thin layer of potato attached to the skin to maintain the shell's integrity.
Step 5
Add the butter, milk, sour cream, garlic powder, salt, and black pepper to the potato flesh in the bowl. Mash until smooth and creamy.
Step 6
Stir in the shredded cheddar cheese, cooked bacon, and green onions until well combined.
Step 7
Spoon the mashed potato mixture back into the potato shells, mounding it slightly on top.
Step 8
If you plan to freeze the stuffed potatoes, place them in a single layer on a baking sheet and freeze for about 2 hours until firm. Then transfer them to a freezer-safe container or zip-top bags. Label and store for up to 3 months.
Step 9
If you want to enjoy the potatoes immediately, preheat the oven to 375°F (190°C), place the stuffed potatoes on a baking sheet, and bake for 20 minutes until heated through and the tops are lightly golden.
Step 10
To reheat frozen potatoes: Preheat the oven to 375°F (190°C), place the frozen potatoes on a baking sheet, and bake for 30–40 minutes or until heated through.
Nutrition Facts
| Serving size | (2406.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3730.9 |
| Total Fat 186.0g | 0% |
| Saturated Fat 97.4g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 524.5mg | 0% |
| Sodium 5925.9mg | 0% |
| Total Carbohydrate 403.1g | 0% |
| Dietary Fiber 48.9g | 0% |
| Total Sugars 34.2g | |
| Protein 129.4g | 0% |
| Vitamin D 67.1IU | 0% |
| Calcium 1361.1mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 10659.4mg | 0% |
Source of Calories