Homeschool cooking: twice-baked potatoes

Kids love this fluffy mixture of baked potatoes, butter, sour cream, and shredded cheese. Twice-baked potatoes freeze well and can be served alongside a few fish sticks or chicken nuggets. Add a small salad and a fresh fruit dessert and every mom on your  block will put your number on speed dial. She will want to know all of your creative lunch ideas.


TO PREPARE: I’m purposefully not listing ingredient quantities. This is totally a “as much or as little as you want” sorta recipe.

  • Scrub and bake the potatoes until soft. Don’t oil the outside skin as it will become too soft, slippery, and easy to break.
  • Cut each potato in half, lengthwise.
  • While it’s still hot, gently scoop out as much potato as you can without breaking the skin.  Use a towel to hold your potato so you don’t burn your hand. You You need You need to work with a hot potato so your added ingredients will easily melt into the mixture.
  • Put all of your scoops of potato into a big bowl. 20150802_122548
  • Add sour cream,  butter, and sharp cheddar cheese. Mash everything together until you reach your desired taste and consistency. Season as desired.20150802_124547
  • Carefully spoon your potato mixture into each shell.
  • Sprinkle cheese of on top (if desired).
  • Label and date a zipper freezer bag and store in the freezer.
  • When you’re ready to serve your tasty side dish, pop it in the microwave frozen and cook for about four minutes or cook for two minutes if thawed.
  • Sprinkle some chopped green onion on top (if desired).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s