Freezer Friendly Twice-Baked Bacon & Cheddar Potatoes

Preheat oven to 400°.

Scrub your potatoes well and place them directly onto the rack of a preheated oven.

Bake for about 60 minutes, until fork tender.

Once potatoes are fully baked, remove them from the oven and allow to cool so they are easy to handle with bare hands.

Slice each potato lengthwise and scoop out the potato flesh with a spoon. You want to make a bit of a bowl, so get as much of the flesh scooped out of the shell as you can without breaking the sides and skin of the potato.

Place the potato flesh into a large bowl, then add the sour cream, garlic, seasoning salt, salt, pepper and butter. Mash these ingredients together with a fork, then add in the chicken stock as you continue to mash the potatoes until they are creamy. Mix in the cheddar cheese, bacon and green onions.

Spoon the mixture into the potato skins then top with remaining cheddar cheese and chives.

If you're planning to serve them right away, place them on a cookie sheet and bake at 350° for approximately 15 minutes or until cheese melts and bubbles.

If freezing for later, line the twice-baked potatoes onto a cookie sheet and place in your freezer for about 45 minutes. This will make the job of wrapping each one a lot easier and less messy when you place them into gallon zip-top bags for storage.

Once the twice-baked potatoes have become a bit solid in the freezer, wrap each potato individually with plastic wrap and place them into gallon zip-to freezer bags. I have found that they will store well like this and taste freshly made if enjoyed within four months.

When you are ready to eat, remove the potatoes from the freezer, unwrap and set on a cookie sheet. Bake the potatoes for 20-25 minutes in a 350° oven.