Twice Baked Potatoes - Freezer Style

My husband LOVES twice baked potatoes. Are you shocked we've never made them? They look like sooooooo much work, and you have to bake them not once but TWO TIMES! I don't think so.

However, when my stepmom was here for Thanksgiving, she let us in on a little secret. She makes bunches of those tasty sides at a time. Here are her simple steps:

1. "Bake your potatoes like normal." (What's normal? Check this out!)
2. "Scoop out the insides." (I used an ice cream scoop, but a spoon works great too.)
3. "Put all the potatoes, sour cream, cheese, bacon, and milk in a bowl and mash." (I used a hand mixer to speed up the process, but the key is to keep those potatoes looking mashed rather than mixed.)
4. "Fill up your potato boats." (Literally scoop heaping amounts of the delicious potato blend back into their skins.)
5. "Stick 'em in the freezer." (She said you can pop them wherever they will sit upright long enough to firm up. I left mine on a cookie sheet and laid it on one of the freezer drawers.)
6. "Bag 'em." (Storing them in a gallon size bag in the freezer allows you to use as many as you need for a meal or snack.)
7. "Bake them the second time." (When you're ready to use them, pop them in the oven for 20 minutes or so once they come up to room temperature.)

I did read one warning about green onions not freezing well....I trust Pioneer Woman, so I'd skip those onions if I were you.