Ingredients:

  • 6 large russet potatoes, scrubbed (approximately 200g each)
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 1/2 cup (120ml) whole milk, warmed
  • 1/4 cup (60ml) sour cream
  • 1 cup (100g) shredded cheddar cheese, divided
  • 1/2 cup (50g) cooked bacon, crumbled
  • 1/4 cup (20g) chopped green onions
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake until easily pierced with a knife, about 1 hour.
  2. Let potatoes cool slightly, enough to handle comfortably.
  3. Cut each potato in half lengthwise. Carefully scoop out the potato flesh, leaving about 1/4 inch (6mm) of potato attached to the skin to maintain structure. Place the scooped potato into a large bowl.
  4. Add butter, warm milk, sour cream, 3/4 cup of the cheddar cheese, bacon, green onions, salt, and pepper to the bowl with the potato flesh. Mash until smooth and creamy. Adjust seasonings to taste.
  5. Spoon or scoop the potato mixture back into the potato skins.
  6. Sprinkle the remaining cheddar cheese over the filled potatoes.
  7. Flash freeze on a baking sheet for 1-2 hours, then wrap in plastic wrap. Place wrapped potatoes in a freezer-safe bag or container. OR Wrap each potato tightly in aluminum foil, then place in a freezer bag.
  8. Preheat oven to 375°F (190°C). If wrapped in foil: Place frozen potatoes directly on the baking sheet. Bake for 35-45 minutes. If flash frozen: place frozen potatoes on the baking sheet. Bake for 45-55 minutes.
  9. Bake until heated through and cheese is melted and bubbly. Ensure that the internal temperature reaches 165F (74C) will ensure that the meal is safe to eat.