Molly: These are great with “Soup”erior Meatloaf! Shape the meatloaf into individual loaves and flash freeze. Reheat the twice baked potatoes along side the meatloaf as it cooks!
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Makes: 2 halves per person | ||||||
| Ingredients | ||||||
| Baked potatoes |
6 |
12 |
18 |
24 |
30 |
36 |
| Sour cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Shredded cheddar cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Finely chopped onion |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Dried parsley flakes (optional) |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Butter or margarine, melted |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Milk |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Assembly Directions:
Cut baked potatoes in half, lengthwise. Carefully scoop out pulp, leaving a thin shell. Place empty shells on waxed paper on counter top or cookie sheet. In a large bowl, mash the pulp until smooth. Beat in sour cream, cheese, onion, parsley, melted butter and milk. Carefully fill potato shells.
Freezing Directions:
Wrap individual shells in plastic wrap and place in freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw in refrigerator overnight. Place shells in shallow casserole dish sprayed with nonstick spray. Brush with additional melted butter, if desired. Bake uncovered at 350 degrees for 30-40 minutes until golden and heated through.
Comments:
You may wish to add salt to the pulp mixture (1 tsp. per batch, multiply accordingly).
Great with “Soup”erior Meatloaf!
Nutritional Info:
Per Serving: 345 Calories; 18g Fat (47.3% calories from fat); 10g Protein; 36g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 194mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 3 1/2 Fat.