When I make twice baked potatoes, I always make at least a dozen because they freeze well. When I mash the innards, I just use sour cream and butter - no milk or cream. Add whatever cheese we have on hand and some green onions. I guess bacon is an option too, but I don't use it. Freeze them on a cookie sheet until they're solid, then store in a container or ziplock.
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When I make twice baked potatoes, I always make at least a dozen becuase they freeze well. When I mash the innards, I just use sour cream and butter - no milk or cream. Add whatever cheese we have on hand and some green onions. I guess bacon is an option too, but I don't use it. Freeze them on a cookie sheet until they're solid, then store in a container or ziplock.
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