A freezer side dish: 24 Twice Baked Potatoes

My chicken braid was lonely in my oven so I decided to throw 24 small russet potatoes alongside and cheer it up. I baked them for 1 hour and my plan initiated two different sides which I’ll post separately. Today, I’m sharing how I make my twice baked potatoes using very few ingredients. It’s basically making mashed potatoes with cheese and placing them back inside the skin. It just looks impressive, like you spent a lot of time on it for guests. hint, hint.

I begin by slicing about 1/2″ off the top off each potato. Since these are small potatoes, they didn’t need to cool long to handle. I allowed mine to cool about 5-10 minutes and then I prepared two piles of potatoes, hollowed and the tops for cheesy potato skins. I use a melon baller for this because it’s got a somewhat sharper edge than a kitchen spoon. However, a small kitchen spoon will work. Hollow each potato leaving about 1/4″ inside.

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Place the potato flesh inside a large mixing bowl and proceed to add hot milk (microwave for a minute), sour cream, butter, cheese, salt and pepper.  Mash with a mixer on low-speed for a minute and proceed to mix on high for about 2 minutes.

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Place potato mixture back into skins using a cookie scoop.  I put all of mine into an aluminum tray for flash freezing (freezing for about 2 hours).

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Once they’re frozen, I place them in labeled quart size bags (gallon works too) and add this side dish to my freezer inventory.

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Don’t forget to save those skins. Allow them to fully cool and put them in quart size bags and freeze. These will make great potato cheese skins on another night. Just don’t throw them away.

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Printable Twice Baked Potatoes recipe and Cheesy potato Skins

I call these toddler spuds. They’re just the right size a side dish.  However, you could dress these potatoes up with cubed ham, convenience chicken, or frozen broccoli. I suggest bigger spuds for more ingredients. Send these to a neighbor or friend in an aluminum pan labeled with the thawing and cooking instructions along with a bag salad. They’ll think you’re the best cook ever and it’s just a spud.

What are your best spud filling ideas? We’d love to be a community of spud lovers.

World’s Easiest Sour Cream Biscuits {3 Ingredients}

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Have you tried making biscuits with sour cream? These biscuits only require three ingredients: sour cream, self-rising flour and milk. I use light sour cream in this recipe and bake them, cool them completely on cooling racks and bag them for my next breakfast or breakfast for dinner.

You can reheat the thawed biscuits in the microwave for a soft texture or in the oven wrapped in foil. I like to save my energy and only reheat breads if I have a casserole baking. Plus it saves time reheating them in the microwave.

A savings tip is to wait until the sour cream goes BOGOF and use a coupon to get it for loose change and then try this recipe. They taste much better knowing you only paid pennies for a tub of sour cream.  Google Breakstones for a coupon link or try their facebook.

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Sour Cream Biscuits {Yield about 14}

Ingredients:

  • 4 cups unbleached self-rising flour {White Lily or King Arthur are my two favorites}
  • 1- 16oz. container sour cream {I use light sour cream most often, regular works also}
  • 1/2 cup milk

Directions:

  1. Preheat oven to 450.
  2. Blend in enough sour cream with a fork or your hands until the dough leaves sides of bowl. Add milk to form a soft dough.
  3. Turn dough onto lightly floured surface. Gently knead 2 to 3 times. Roll out dough to 1/2 or 3/4 inch (if you like it tall biscuits). Cut using a floured 2 or 3-inch biscuit cutter.
  4. Place on a baking sheet with sides touching for soft and 1-inch apart for crisp sides. Bake 10-12 minutes.

I learned how to make my first homemade biscuits when I was 5 or 6, sitting on a stool, with my mom. Thanks for teaching me, Mom!

Do you have a childhood memory when you learned to make something in the kitchen?