Freezer Friday! Video: Twice Baked Potatoes 4 Different Ways

Episode 4, Season 2 Cooking with Chef Tess

Twice Baked Potatoes 4 Ways

Baking the Potatoes and Gathering the Variations

12 medium baking potatoes, scrubbed, baked 1 hour and cooled (microwave 3 potatoes ,5-7 minutes works too.)
1/2 cup chopped green onions
8 oz tub low fat cottage cheese
1 cup sharp cheddar cheese (I used Jack)
2 T garlic powder

2T Organic Grains white chia seed
fresh chopped parsley
Chef Tess AP Seasoning

Directions:
Cut potatoes in half, lengthwise and remove pulp leaving ¼ inch in shell, put potato pulp and all remaining ingredients in a large bowl and mix until well blended.

Open 6 halves into 4 freezer safe dishes. 3 potatoes each.

Gathering the Flavors

Buffalo chicken

1 cup cooked diced chicken

Buffalo sauce

Ham and Cheese

Diced Ham

Cheddar Cheese

Dill

Fajita Chicken

Grilled chicken

Bell peppers

Onion

Cheese

Chili Cheese

Prepared Turkey Chili

Cheese

Episode 3, Season 2 Cooking with Chef Tess

 How to Freeze
When frozen, transfer individual potatoes into gallon size freezer bags. Label with date and these directions “ 2-3 minutes in the microwave for 2 single servings, or bake 400° on a sheet pan 25-30 minutes until golden brown.

Heating and Serving. Wrap-up

2-3 minutes in the microwave for 2 single servings, or bake 400° on a sheet pan 25-30 minutes until golden brown.