How To Freeze (and Heat Up) Twice-Baked Potatoes

I like to think I have a pretty good sense of what will freeze well and what won’t. So you could have knocked me over with a spatula when I discovered, during prep for my recent freezer meal party, that twice-baked potatoes freeze beautifully and heat up perfectly.

I had no idea! Twice-baked potatoes take a fair amount of work and time to make, but making them in bulk and freezing makes so much sense.

Here’s how to freeze stuffed potatoes — they’re my new favorite lunch!

Twice-baked potatoes are usually rich with plenty of cheese or sour cream in the filling, which helps the potatoes stay creamy inside. They freeze very nicely, wrapped up in individual packets. I like having small bundles like these that can be tucked into corners in the freezer.

To finish baking them, simply thaw overnight in the refrigerator then warm up in the office microwave, or bake for about 15 minutes.

And if you’re forgetful (like me) you can bake them directly from the freezer — it will take about an hour.

A note on cheese: some people don’t top their potatoes with cheese before freezing, but I found that it froze just fine. Of course, you may want to add more for the full cheesy twice-baked experience. That’s up to you.

• How To Make Twice Baked Potatoes
• Cheesy Southwestern Twice-Baked Potatoes
• Bacon-Cheddar Twice Baked Potatoes

Ingredients
1 batch twice-baked potatoes

Equipment
Aluminum foil
Plastic wrap, optional
Freezer containers or storage bags, optional
Baking dish

1. Prepare the twice-baked potatoes according to your recipe: Prepare the twice-baked potatoes through the step of stuffing the potatoes with the filling. (Do not bake them the second time.)
2. Cool the stuffed potatoes completely: Let the potatoes cool completely on a baking sheet.
3. Individually wrap the potatoes in foil. If you plan on baking these straight from the freezer without defrosting first, use an inner layer of plastic wrap to prevent the foil from sticking to the frozen potato.
4. Freeze the potatoes for up to 3 months: Transfer the foil-wrapped potatoes to a freezer container or storage bag. Be sure to write the type of potato on the outside of the container or wrapping.

To bake and serve frozen potatoes directly from the freezer, unwrap the potatoes and place in a baking dish. Cover with aluminum foil and bake at 425°F for 35 to 45 minutes or until mostly warm. Uncover, sprinkle with additional cheese, if desired, and bake for 15 to 20 minutes or until the potatoes are hot and the cheese is bubbly.

Thawed potatoes will cook more quickly than frozen potatoes. To thaw, transfer as many potatoes as you’re planning to eat to the fridge the night or the morning before you plan to cook them.

Unwrap the potatoes and place in a baking dish or on a baking sheet. Sprinkle the tops of the potatoes with cheese. Bake potatoes at 425°F for 15 to 20 minutes, until the potatoes are hot and the cheese has melted.

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