Blog-hopping around the cyberverse a few weeks ago, I discovered this fun blog: http://nerdfamilyfood.blogspot.com/
She is hosting "Freezer Friday," wherein you offer recipes for things that freeze nicely. I'm all for freeze-ahead food as it makes life so much easier. (I froze a dozen chocolate chip dough balls when I made cookies a few weeks back. Guess what we're having for a snack today?)
Anyway, here's my donation. These freeze beautifully.
The recipe serves 4, but if I use very large potatoes I will often split mine with someone.
TWICE BAKED POTATOES
4 large baking potatoes
1/3-1/2 Cup milk (you want to keep this fairly 'heavy,' so eyeball the milk until you have a nice texture)
1/4 Cup butter, softened
1/2 teaspoon salt
a little sour cream
a little ranch dressing, if you like (I sprinkle some in, then close the little envelope with a clip. If you make your own ranch dressing mix, all the better!)
As you see, there are some ingredients you'll just do to taste--you can't really go wrong with these.
Scrub and bake the potatoes. Cool, then cut a small slice from the top. (I find this makes a sturdier potato than cutting it in half lengthwise.)
Remove the pulp and mix it up with everything but the cheese. Stuff the potatoes back in the shell. Add the cheese on top. Put the 'lid' (small slice) back on.
You can wrap these and freeze them for about 2 months. When you want to eat them, take them out 45 minutes before your meal. Heat your oven to 400 degrees. Unwrap and bake for about 40 minutes, until the centers are hot.
PS...don't forget to scroll down for "Sew Crafty Friday"!