We used to have a favorite mashed potato, now THIS is our favorite potato.
We made this on Christmas Eve this year. I made six large russet bakers. When they were cooled, I them wrapped three in aluminum foil then froze them in a ziplock bag. When a quick and easy meal is needed, pop them in the oven at 350 degrees for about a half hour.
You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate. When your ready to bake, remove them from the refrigerator while the oven preheats and bake as directed.
Twice Baked Potatoes
6 large russet potatoes
1/2 cup butter or margarine, softened
3/4 cup to 1 cup milk or half and half cream
3 Tablespoons crumbled cooked bacon
3 Tablespoons finely chopped onion
1 Tablespoon snipped chives
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese, divided
Bake potatoes at 375 degrees for 1 hour until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a bowl; add butter and mash the pulp. Blend the milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon back into potato shells. Top with remaining cheese and sprinkle with paprika. Place on a baking sheet, Bake, uncovered at 375 degrees for 25-30 minutes until heated through.
I hope you like them:)