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Twice As Nice




Dude... I had a whole entry written, and managed to delete it.  So I'm going to write a brief version, since I'm all blogged out for today. 

The meal deal at the local grocery store this week had a "free" bag of russet potatoes included, and I bought 2 of the deals this week, so I had 2 5# bags of potatoes sittin' around.  I decided to wash/poke/bake one whole bag.  Then I made some delish 2x Baked Potatoes to freeze and keep on hand for future side items.  We made potato skins appetizers with the remaining shells, and froze those babies, too.   (I made mashed potatoes with the other bag, and froze those, too.)

Since I'm not real big on measuring with a recipe like this, here's a link to some from good ol' Allrecipes.  My list of ingredients, and some real rough estimates, are below:

1 5# bag russet potatoes (they were on the small side)
fat-fat-free sour cream - 3/4 c?
garlic powder (NOT garlic SALT) - about 3/4 tsp.?
shredded cheddar cheese - about 3/4 c?
fresh chives, minced - about 3 tbsp?
salt & pepper to taste

I blended the insides of the potatoes with all of the above, using my beloved immersion blender, and then "piped" them into the hollowed out shells (with some help from the little Baker), which I had spritzed with olive oil and baked until they started to brown, and let cool.  Then I froze on a tray, wrapped individually in foil, and then tossed in a freezer storage bag.   I'm guessing after they thaw in the fridge, about 20 minutes in a 350 degree oven until heated through and tops start turning golden, or a little longer if I bake them directly from the freezer.  Enjoy!
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