POTATO FREEZER PLAN
Let's Cook YouTube Video
LOADED TWICE BAKED POTATOES
6 potatoes, baked
salt & pepper
3 tablespoons Country Crock Light
1/2 cup light sour cream
1 cup shredded 2% sharp cheddar cheese
6 slices Great Value fully cooked bacon, cooked and crumbled
1/4 cup skim milk, or as needed for consistency
Split potatoes in half leaving the widest side exposed. Carefully scoop out pulp leaving a small bit on the shell and place on baking tray. Mash potatoes while warm with butter, salt & pepper then use a hand mixer to smooth out as many lumps as possible. Stir in cheese and bacon really well then mix in as much milk as needed to make smooth. Divide and evenly fill each shell. Place tray in freezer for at least 3 hours. Remove and wrap each potato in plastic and store in freezer bags or containers. To bake thaw in refrigerator overnight and bake at 350 for 25 - 30 minutes. Makes 12.
1 half Blue & Green (4) Purple (1)
2 halves Blue & Green (7) Purple (5)
POTATO SKINS
10 potatoes, baked
I Can't Believe It's Not Butter spray
salt & pepper
2/3 cup (10 tablespoons) 2% shredded cheese
10 tablespoons Great Value Real Bacon Bits
Split potatoes in half leaving the widest side exposed. Carefully scoop out pulp leaving a small bit on the shell and place on baking tray(s). Reserve scooped out potatoes for mashed potatoes. Salt and pepper each half then coat with the butter spray. Evenly sprinkle with cheese then bacon pieces. Place tray in freezer for at least 3 hours. Remove and put in storage bags or containers and return to freezer. Bake from frozen at 375 for 25 - 30 minutes. Makes 20.
Blue & Green 1 skin (1) - 2 skins (3) - 3 skins (4)
Purple is a true 1 point per skin
MASHED POTATOES
Scooped out potatoes from the 10 potatoes used for Potato Skins (about 23 ounces)
salt & pepper
5 tablespoons Country Crock Light
up to 2 cups skim milk
Place potatoes in a large bowl and season with salt and pepper. Add butter and mash with a potato masher until butter is completely melted or mixed in. Using a hand mixer beat potatoes until smooth adding milk as needed to get the desired consistency. It will take almost all the milk. Save the remaining milk to use in the Loaded Twice Baked Potatoes. Makes about 5 cups.
Per 1/2 cup serving Blue & Green (3) Purple (1)
Let's Cook YouTube Video
LOADED TWICE BAKED POTATOES
6 potatoes, baked
salt & pepper
3 tablespoons Country Crock Light
1/2 cup light sour cream
1 cup shredded 2% sharp cheddar cheese
6 slices Great Value fully cooked bacon, cooked and crumbled
1/4 cup skim milk, or as needed for consistency
Split potatoes in half leaving the widest side exposed. Carefully scoop out pulp leaving a small bit on the shell and place on baking tray. Mash potatoes while warm with butter, salt & pepper then use a hand mixer to smooth out as many lumps as possible. Stir in cheese and bacon really well then mix in as much milk as needed to make smooth. Divide and evenly fill each shell. Place tray in freezer for at least 3 hours. Remove and wrap each potato in plastic and store in freezer bags or containers. To bake thaw in refrigerator overnight and bake at 350 for 25 - 30 minutes. Makes 12.
1 half Blue & Green (4) Purple (1)
2 halves Blue & Green (7) Purple (5)
POTATO SKINS
10 potatoes, baked
I Can't Believe It's Not Butter spray
salt & pepper
2/3 cup (10 tablespoons) 2% shredded cheese
10 tablespoons Great Value Real Bacon Bits
Split potatoes in half leaving the widest side exposed. Carefully scoop out pulp leaving a small bit on the shell and place on baking tray(s). Reserve scooped out potatoes for mashed potatoes. Salt and pepper each half then coat with the butter spray. Evenly sprinkle with cheese then bacon pieces. Place tray in freezer for at least 3 hours. Remove and put in storage bags or containers and return to freezer. Bake from frozen at 375 for 25 - 30 minutes. Makes 20.
Blue & Green 1 skin (1) - 2 skins (3) - 3 skins (4)
Purple is a true 1 point per skin
MASHED POTATOES
Scooped out potatoes from the 10 potatoes used for Potato Skins (about 23 ounces)
salt & pepper
5 tablespoons Country Crock Light
up to 2 cups skim milk
Place potatoes in a large bowl and season with salt and pepper. Add butter and mash with a potato masher until butter is completely melted or mixed in. Using a hand mixer beat potatoes until smooth adding milk as needed to get the desired consistency. It will take almost all the milk. Save the remaining milk to use in the Loaded Twice Baked Potatoes. Makes about 5 cups.
Per 1/2 cup serving Blue & Green (3) Purple (1)
