Simple Way to Vegetarian Potato Bake With Cream

Twice-Baked Potatoes For The Freezer

Wrap them loosely in the foil for 5 minutes or until ready to serve.

Recipe Summary Twice-Baked Potatoes For The Freezer

One would think you spent all day in the kitchen when you serve these potatoes as a side dish. Feel free to season the potato filling to your liking.

Ingredients | Vegetarian Potato Bake With Cream

5 pounds russet baking potatoes

¼ cup salted butter, melted

⅓ cup milk

¼ teaspoon salt

1 pinch ground black pepper

2 tablespoons chopped fresh chives, or to taste

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.

Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.

Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.

To serve, simply thaw the potatoes and bake at 350 degrees F (175 degrees C) until hot, 20 to 30 minutes. You can also thaw and microwave the potatoes on high for about 3 minutes.

Info | Vegetarian Potato Bake With Cream

prep: 20 mins cook: 1 hr additional: 15 mins total: 1 hr 35 mins Servings: 10 Yield: 10 servings

TAG : Twice-Baked Potatoes For The Freezer

Side Dish, Potato Side Dish Recipes, Twice Baked Potato Recipes,

Images of Vegetarian Potato Bake With Cream

Vegetarian Potato Bake With Cream / We have dozens of delicous vegetarian recipes for breakfast, lunch and dinner that are sure to get your stomach growling.