A delightful twist on the classic twice-baked potatoes, perfect for gatherings or meal prep.
Wash and dry the potatoes thoroughly.
Ensure the potatoes are clean to avoid any grit in the dish.
Cook the potatoes in the microwave until soft, about 10-15 minutes.
Check the potatoes periodically to avoid overcooking.
Cut each potato in half lengthwise and scoop out the pulp, leaving a 1/4-inch shell.
Be gentle to avoid tearing the potato skins.
Mash the potato pulp with butter, garlic powder, sour cream, heavy cream, pepper, and salt until smooth.
Use a fork or potato masher for a smooth consistency.
Stir in the green onions and cheddar cheese into the potato mixture.
Fold gently to evenly distribute the ingredients.
Fill each potato shell with the mixture and top with crumbled bacon and paprika.
Press the filling firmly into the shells for a neat presentation.
Place the filled potatoes on a baking sheet and freeze until solid.
Freezing individually prevents them from sticking together.
To bake, preheat the oven to 350°F and bake the frozen potatoes for 40-50 minutes until heated through.
Cover with foil to prevent over-browning.
Serve the potatoes hot and enjoy!
Garnish with extra green onions or cheese for added flavor.
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