Freezer Meals: Stuffed Potatoes Four Ways

Four Recipes for Stuffed Potatoes
Also known as twice baked potatoes,Making a batch to store in the freezer helps make for a quick lunch or light dinner along side a soup, salad, or as a side dish that is easy to pull together at a moments notice. I give you lots of ideas for a variety of stuffing flavors to inspire you!

I usually cook up 6 large potatoes at a time to make a dozen stuffed halves to store in my freezer most of the year.  During summer I love to wrap them in foil and put on the top rack of the grill and let them heat up while we are grilling chicken. 
This potato plan has the same base recipe and then 4 variations to make: Loaded Potatoes, Broccoli with Cheddar, Chili-Cheese, and BBQ Stuffed Potatoes.

Use the base recipe as a starting point and change up your add-ins to best suit your taste or needs.   In fact the loaded potatoes you'll be seeing the pictures for here, I actually substituted turkey bacon and used plain yogurt instead of sour cream/cream cheese to make them a bit more healthy. (Ok, really to make me feel less guilty about all the cheese!)

Here's the basic recipe with the 4 Variations:

6-7 medium baking potatoes rinsed 
1 cup sour cream, plain yogurt or cream cheese
4 Tablespoons butter/margarine
2 cups shredded cheddar cheese divided: (1/2 cup reserved for topping the potatoes off)
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper

Loaded Potato add-in's:
8-10 slices bacon or turkey bacon cooked and crumbled
4 green onions chopped

Chili-Cheese potato add-in's:
15 oz. can chili (or 1 1/2 cups homemade) (I grab Hormel's turkey chili to reduce the fat)
4 green onions chopped

 Broccoli Cheddar Potato add-in's:
1 1/2 cups frozen broccoli  thawed and chopped

BBQ Potatoes:
approximately 2 cups shredded bbq pork or chicken (homemade or storebought: such as Lloyds)
4 green onions chopped

Bake potatoes in 400 degree oven for one hour until tender.  Allow to cool till you can handle them:
Jan's tip: if you're using  bacon, put your bacon on a baking sheet with sides and bake in the oven at the same time as the potatoes. Cooking time will vary so keep an eye till they are crispy.  Less mess and saves time and effort!
Cut potatoes in half length wise, and using a spoon, scoop out the insides. Be certian to leave 1/4- 1/2 inch of potato with the skin to support the skin and keep it in tact. Leave skins on a baking tray.

In large mixing bowl, mash the potato pulp and add in all base ingredients listed above.  Make sure to set aside 1/2 cup cheese to sprinkle on top later.  
For the loaded potatoes, chili-cheese potatoes, and the broccoli cheddar potatoes go ahead and mix in the additional ingredients and mix well. 
For the bbq potatoes mix in the chopped green onions only, saving the bbq for a later step.
Fill the shells with the potato filling. 
 For loaded, chili-cheese, and broccoli cheddar potatoes top the filled shells with a little of the reserved cheese.
For the bbq potatoes, after filling the shells with the potato filling, top each potato with the bbq, dividing equally between the shells. Then top each potato with shredded cheese last.

Storage options:

For storing all the potatoes together in a gallon sized freezer bag (perfect for baking for families) :  Flash freeze, by popping  the baking tray in the freezer for approximately one hour till each potato is individually frozen. Then remove and store in the freezer bag.
For storing individual potatoes (perfect for grabbing for lunch on the go, or to take to a sick friend/neighbor) before freezing, individually wrap each potato in plastic wrap. Store in a zip lock bag in freezer. 
To Bake from frozen:
bake in oven 350 degree's for 30 min.
To bake from room temperature: (pull out potatoes morning you need them)
bake in 350 degree oven till heated through (15 min. approximately)
To microwave :
These potatoes. I microwave mine for about 2 minutes, but times will vary by oven. 


Easter Recipes: Celebrate 365 Blog Party

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Easter will be here soon, and families will gather to celebrate, with Easter Dinners, and Parties of all kinds. So Celebrate 365 Blog Party is gathering together a collection of all recipes related to Easter celebrations!

It's time for sweet treats, and savory glazes for hams, delicious spring asparagus recipes, and fresh salads! Anything you bring to your Easter table or parties is welcome!

It wouldn't be Easter at our house with out a classic Watergate Salad! I know, some of you have either a love or hate relationship with it, but it is a love one at our house... preferably with colored marshmallows! I use Sugar Free pistachio pudding ane Sugar Free whipped topping to reduce the sugar for my diabetic husband. He still has to watch how much he eats, but he does get to partake just a little bit!

Got a few leftover plastic eggs that don't stay shut? How about using them and some extra scaps of fabric (or ribbon) and make my cute and "free" Raggedy Easter Eggs? A basket of these in vintage lace or. burlap, or .... would just melt my heart!!! (someone send me a basket!)

What are the must have dishes at your house?
Come join me, along with the other hosts: Val, Nicole and Carlee in sharing  your best ideas!

Feel free to link up your Easter dishes!
Share the link up on your social media pages if you can, is all we ask, and visit a neighbor if you have time!


Kielbasa & Potato Skillet Dinner

Kielbasa and Potato Skillet Meal is comforting yet easy to pull together on a busy night, that will please the entire family, with simple ingredients that everyone loves.
skillet meals

It will only take a few minutes to cook up this Skillet style hash dinner on a busy night, but everyone will gobble it up with crispy potatoes, and savory Kielbasa, they'll keep coming back for more!
Just grab a large skillet, and lets get cooking!
Skillet Meal

Ok So I overstuffed my trusty castiron skillet... so  had to grabbed the flat top skillet for this one! oh my goodness, give yourself some room with a big skillet, lol! 

print recipe

Kielbasa Potato Skillet
  • 1 (16 oz) Kielbasa Sliced
  • 2-3 Medium Red Skinned Potatoes Diced
  • 1 Green Pepper Diced
  • 1 Red Onion Diced
  • 2 Tablespoons Olive or Vegetable Oil
  • 1 teaspoon Season Salt
  • 1/2 teaspoon pepper
In Large Skillet over Medium High Heat, Heat oil. Place, potatoes, onions, and peppers, in skillet cook for 5 minutes. Stirring occasionallyAdd in Kielbasa to skillet, and continue cooking stirring occasionally for 10 additonal minutes, or until potatoes are tender with a fork and starting to become crispy on outside. season with pepper and season salt. Serve warm
Yield 2-4 servings


Monthly Meal Planner March 18

With the start of March, comes the hope for Spring, and the busyness of Spring activities just around the corner! This months Monthly Meal Planner is full of ideas that are quick and easy, or help you stock your freezer for a quick and easy meal as you gear up for spring practices, spring plantings, and all of the other things that keep you on the go!

Let's get to it!

Baked boneless skinless chicken smothered in bbq sauce, topped with cheddar cheese and crispy bacon! this classic recipe will please everyone in your family!

This shortcut version of a slow cooked southern classic will put sausage, kielbasa or brats and saucy red beans on your table served over a bed of rice in just no time at all, but with the taste of a slow cooked meal!

This family favorite uses leftover Spaghetti Sauce (meat and all!) It's a perfect leftovers night, and no complaints will come your way!, toast them under the broiler to make them all melty, in just moments you have dinner served and belly's full! You can make these and store in the freezer also for a quick meal to pop in the oven! Just wrap in some foil ,and then heat till warm!

This can be a breakfast, lunch/ brunch, or light dinner! It's also a perfect freezer meal! Use leftover ham from the upcoming Easter holiday, or dice up some deli ham! I use swiss cheese, but I also grab whatever cheese I have on hand also! I love that i can have a quiche (either in a bag ready to thaw and dump in a crust or in a crust prepared ) in the freezer ready to bake at any time, because, we all seem to have eggs, ham and cheese in our fridge, why not have  this moist, flavorful quiche ready to go for a light meal? 

I always keep a bag of homemade frozen french fries or wedges in my freezer! I love that I know what ingredients are in them! I also love making Sweet Potato Fries too! Let me teach you the trick to perfectly cooked, crispy french fries and how to freeze them, and bake them off for an easy, tasty side dish your family will love! 

My husband's Nana made the best, most moist carrot cake! and she didn't use cream cheese frosting either !(I put a glaze on for the photo), but she did make her famous butter rum sauce to pour over each slice.. and I have that recipe for you too! If you haven't tried from scratch carrot cake with butter rum sauce.. well... I insist you do. You may never go back to cream cheese frosting again!


Corned Beef and Cabbage

Corned Beef and Cabbage, also known as New England Boiled Dinner, is a classic Irish dish, that is also popular in the New England area, where my mother in law was born and raised.  I'm joining in with over 20 other bloggers to share some great St Patrick's Day Recipes!

 I've had corned beef in my youth, but it was my mother in law who taught me how to make this wonderful classic dinner.

I'm showing you the traditional boiled method so that I am preserving an old family recipe, although at times she would pressure cook it. I have also used my slow cooker, but didn't add the cabbage till later in the cooking process, as it doesn't take as long to cook as the beef.

Add in some skillet corn bread to round out the dinner.

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Corned Beef and Cabbage
Also known as New England Boiled Dinner, this classic Irish dish is sure to please. Serve with some warm corn bread.
  • 4-5 lb. Corned Beef
  • water
  • 1/2 teaspoon Dried or fresh thyme
  • 1 bay leaf
  • 8 peeled carrots
  • 8 peeled potatoes
  • 2 peeled onions, cut into quarters
  • 1 head cabbage cut into quarters
Cover the beef with water and let stand for 30 minutes to draw out excess salt. Remove Beef.Place Beef Beef in a large stock pot and cover with fresh cold water. Add thyme and bay leaf.Bring to a boil. Reduce heat and simmer and gently for 3-4 hours till beef is fork tender.about 30 minutes before serving turn up the heat to boiling and add vegetables, except the cabbage. Reduce heat back down to a simmer, to cook the vegetables. Add the cabbage, 15 minutes before serving.Serve on a large platter surrounded by the vegetables. Corn bread is a good side dish.
Prep time: Cook time: Total time: Yield: 8 servings

Bailey's Irish Cream Mini Cheesecake Bites from Daily Dish Recipes
Beef and Guinness Pie from Everyday Eileen
Chocolate Guinness Cake from Cindy's Recipes and Writing
Chocolate Irish Cream Truffles from The Freshman Cook
Celtic Knot Rolls from Cooking With Carlee
Colcannon from A Day in the Life on the Farm
Colcannon with Kale from Simple and Savory
Corned Beef and Cabbage from Tip Garden
Corned Beef Sliders with Horseradish Sauce from New South Charm
Double Chocolate Fudge for St. Patrick's Day from Hezzi-D's Books and Cooks
Fisherman's Pie from Karen's Kitchen Stories
Instant Pot and Slow Cooker Dublin Coddle from All That's Jas
Irish Cheddar & Dried Cherry Soda Bread from Faith, Hope, Love & Luck
Irish Nachos from A Kitchen Hoor's Adventures
Irish Potato Leek Soup from House of Nash Eats
Irish Pub Salad from Cookaholic Wife
Irish Soda Bread Muffins from Jolene's Recipe Journal
Irish Soda Bread Scones from Strawberry Blondie Kitchen
Leprechaun Bait from Palatable Pastime
Pretzel Shamrocks from Family Around the Table
St. Patrick's Day Lucky Chow from Soulfully Made

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