19 July, 2015
Sausage and Monterey Jack Twice Stuffed Potato
The great thing about twice baked potatoes is that they can be frozen! I have a LOT of tricks for making these ahead of time. It takes some planning but, in the long run, saves a lot of time. My tricks: Bake the potatoes days before you need them and make bake more than you need so you have some to freeze.
The trick to freezing baked potatoes is to place them on a cookie sheet in the freezer for about 2 hours. Once they are frozen solid, wrap them in tin foil and place in a zip lock freezer bag. When you are ready to eat them, unwrap them and let them defrost. Bake at 400 degrees until heated through.
What You Need:
2 Large Baked Potatoes
1 Tablespoon Melted Butter
3 Tablespoons Milk
Salt and Pepper
1/4 Cup Cooked Sausage
1/2 Cup Shredded Monterey Jack Cheese
What To Do:
Preheat the oven to 400 degrees. Clean potatoes and wrap with tin foil. Bake for about 40 minutes or until the potatoes are soft. Remove from oven and let cool. ( This step can be done ahead of time.) Once the potatoes are cool enough to handle, slice in half and scoop out the middles and place in a bowl. Add the melted butter, milk, an d salt and pepper. Mix in the cooked sausage and cheese. Scoop the mixture back into the potato skins. At this point the potatoes can be frozen or placed in the fridge for one day. Place the potatoes on a cookie sheet and bake for about 20 minutes or until everything is heated through and the cheese is melted.