In a fit of nesting, I decided to start scheduling a weekly cooking session dedicated to stocking the freezer with healthy-ish meals to keep us nourished in the few weeks following the arrival of Baby 2. (Informally, my first freezer meal was breakfast — that is, Moose Muffins.)
This week, I prepped some healthy-ish twice-baked potatoes. I love twice-baked potatoes, because they’re quick and easy to make, versatile, universally yummy and they freeze well. They’re also easy to eat: I confess to eating them one-handed like a taco in the days following Baby 1’s birth.
This time around, I stuffed them with mixed baby greens, white beans and cheddar cheese.
Here’s a quick and easy recipe with recommendations for variations.
Freezer Friendly, Healthy-ish Twice-Baked Potatoes
- Bake potatoes (I think I did 425 degrees for an hour or so in the oven.)
- Allow them to cool for at least 15 minutes, or until you can handle them without injury. I do find the scooping and mashing goes a little easier when everything is still warm, though.
- Halve the potatoes. Use a tablespoon to carve out the insides, leaving a decently thick shell to hold up to the filling.
- Mash the scooped-out potatoes with salt to taste. Then mix in your choice of fillings (see below for some combos).
- Refill the shells with the potato mixture. Top as desired (again, see below!)
- If you want to eat them right away, pop them back in the oven until they are thoroughly reheated and the cheese topping is browned to your liking. For freezing, I like to freeze them first on the cookie sheet on which I assembled them (so the cheese sticks to the top) and then move them to their final storage container.
- To reheat from frozen, preheat the oven to 400 or so and bake them for 35 minutes, or until they’re heated through and the top is browned.
Twice Baked Potato Combinations
Beans and greens
Mix mashed potatoes with: cheddar cheese, cooked white beans and greens of your choice. (I mixed in whole, raw baby mixed greens because I think the second baking time will cook them just fine. Spinach also would be fine raw, as I think would Swiss chard, if you took out the stalks. Hardier greens, including chard stems, kale, or cabbage, should be sauteed or blanched first.) Top with: extra beans and cheddar cheese
Mix mashed potatoes with: Cooked ground turkey or beef with your preferred taco seasoning, diced pickled jalapenos, shredded Mexican cheese or queso fresco. If you’re not worried about them looking a little pink, mix in a little of your favorite salsa, too. Top with: Crumbled queso fresco/shredded Mexican cheese, extra meat, black olives. (Plan to serve with diced avocado and/or fresh salsa.)
Mix mashed potatoes with: Chopped, steamed broccoli, shredded cheddar cheese (I’d do sharp white cheddar for this one), and sauteed onions. Top with: Crumbled bacon and more cheddar.
Chicken Tikka Masala
Mix mashed potatoes with: Shredded cooked chicken, jarred tikka masala sauce, cilantro, and maybe some chopped, roasted vegetables of your choice or even chick peas. Top with: Probably nothing? I can’t think of a cheese that would go well on top, but you could garnish with some fresh cilantro after you cook them. All credit goes to my friend Marissa, who recently recommended Indian food with mashed potatoes instead of rice. Not something I would have thought of on my own, but DELISH!
All right, readers… let’s crowd source. Any other combos you’d try for twice baked potatoes? Let me know in the comments!