Freezer Stuffed Potatoes

I already posted this recipe but with no photo. Here is the picture and the recipe one more time so you don't have to search for it if you don't want to. So yummy. We had salad and potatoes, light easy and tasty!



Stuffed Potatoes:

Ingredients:
6 medium sized baking potatoes
Oil
kosher salt
1/2 cup softened cream cheese
1/4 cup softened butter
1/3 cup milk
1 cup shredded cheddar cheese
6 cooked bacon slices cooled and crumbled
2 green onions chopped
salt and pepper to taste.

Directions:
Preheat oven to 425 degrees. Poke potatoes for baking. Coat potatoes with oil. (I just use my hands and rub it all over). In a large zip lock bag add salt and one potato at a time and get a good flavoring of salt on the potatoes. (This makes the skin taste super good and is something I do now with regular baked potatoes).
Bake un-covered for 1 hour or until tender. Let cool.

Cut a wide strip of skin off top of potatoes and throw away the skin. Scoop out inside into a large bowl leaving shells in tact. Mash pulp, cream cheese, butter and milk with a masher, stir in cheese and other ingredients. Spoon mixture into shells.

Wrap with foil; freeze in large zip lock bag up to 1 month.

To cook from frozen:
preheat oven to 350 degrees. Remove desired amount of potatoes from bag bake for about 1 hour.

To cook from fresh:
Bake at 350 degrees for 35 minutes.