Start with baked potatoes, cut them all in half, then scoop out the insides leaving about 1/4 inch attatched to the peel. Set the skins on a cookie sheet until ready to refill.

Take potato guts and mash and season them as in mashed potatoes adding sour cream and grated cheddar cheese, some chives and garlic powder add zip. Variation, mix the guts with all the fixin's for Christmas Potatoes (Yum!) To make them lower in fat you can leave out some or all of the milk, butter, sour cream, and cheese and use chicken broth (but they won't taste nearly as good as mine.) Crumbled bacon would be good here. Don't forget to season with salt and pepper until they taste fabulous.

When your filling is to your liking, scoop back into potato-skin shell, sprinkle with grated cheese and bits of bacon. Freeze on a cookie sheet overnight and transfer to Gallon Freezer bags or bake immediately at 350 degrees farenheit until filling is warmed and cheese is melted.

Labels: freezer, OAMC, potatoes, Side dish