Frozen twice baked potatoes- made the usual way. Bake your potato, scoop out insides except for a thin “shell”. Mix the scooped potato with your filling choices- I used cheese, chives, cooked onions, milk, and softened butter. After I filled half of the potatoes, I added bacon bits in the second half for my husband (he likes them, I don’t).
I made them in bulk- 32 potatoes- and mixed the filling in the stand mixer, then scooped the filling back in with an ice-cream scoop. Flash freeze on a pan to set, then bag and store in the freezer. Reheat in the oven for a quick easy side or meal. I put mine on a plate and they thaw within 24 hrs in the fridge. So far, they’ve been good!