When I bake potatoes, I bake all I have on hand. The oven is going to be on for an hour – I can bake four or fourteen, it’s still an hour.


Heat oven to 350º. Arrange potatoes in a large baking pan, loosely cover with aluminum foil, and bake. When the potatoes are soft, scoop the centers out and mash. The food mill is the quickest way I’ve found to make smooth mashed potatoes. Add salt, pepper and butter (I sometimes add cream cheese too) to the spuds, then return the mashed potato to the hollowed potato skins.
Top with steamed broccoli and sharp cheddar cheese. Bake some of your stuffed potatoes at 350º; to warm them and melt the cheese. Wrap the remaining stuffed potatoes in freezer paper and store for an easy meal another day.

To heat frozen potatoes:

  • Allow potatoes to defrost in the refrigerator before baking. (though, I’m not sure this is necessary)
  • place them in a baking dish, loosely covered with foil, bake at 350º for 45-60 minutes.
  • The potatoes can also be heated in aluminum foil on a outdoor grill. Pierce holes in the foil so that steam can escape.
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