5 lb. bag of potatoes scrubbed and rinsed
8 oz. sour cream
1/2 lb. cooked bacon crumbled
1/2 cup chopped green onions
8 oz. cheddar cheese or Colby jack cheese grated
Bake the potatoes in a 350 degree oven for approximately 45 minutes. Let cool.
Cut potatoes down the middle.
Being careful not to tear the skins, scrape the insides of baked potatoes into a bowl. Scrape within 1/8-inch from skin. Set the skins aside on a bar pan (cookie sheet with edges).
In same bowl that the potato insides are in, dump the rest of the ingredients. Stir until well combined.
Spoon potato mixture bake into the skins.
Put the two halves of each potato back together and place on the bar pan.
Freeze until firm and place in individual baggies and altogether in a gallon-size Ziploc.
To serve: take stuffed potato out of freezer and nuke in microwave about 1 1/2 minutes.
This is a great recipe to add to your Once A Month Cooking plan. But sometimes, it's better if your family isn't home when you make them, and possibly doesn't know about these for a while after they're made. They seem to disappear fast.
P.S. The main appeal to this recipe, other than the yumminess factor, is that you can FREEZE them ahead of time. :)