Take the time to make a batch (or two) of twice baked potatoes to freeze. You’ll always have a go to meal available.
Be mindful of the portion size when eating potatoes
Baked potatoes are an excellent source of complex carbohydrates, potassium and Vitamin C. The key to using potatoes is to be mindful of the portion size. A portion is a fist sized potato that weighs just over 100 grams. Something in the 3 to 4 potatoes per pound size. (Source One, Source Two) Baked potatoes with the skin are naturally low in fat, and high in fiber and when they’re cooled, they form what’s known as resistant starch which helps to fill you up. (Source Three)
Not feeling full is a common complaint when eating a plant based diet, especially when starting out. Potatoes can help fill the void. Today we’re going to look at two meatless twice baked potato variations; one of which is also vegan.
The broccoli and cheese twice baked potatoes are always a hit. Surprisingly, the curried chickpeas and spinach potatoes are even more popular in our house despite the lack of cheese, butter, sour cream and other standard potato toppings.
In the recipe card below you’ll find instructions for making 8 twice baked shells, that is to say, potato halves. One is a portion if serving as a side, figure two per person plus a salad if making a meal of it.
To feed the freezer, increase the number of baked potatoes and increase the ingredients used for the filling as necessary.
If you’re going to heat the oven up to cook a couple potatoes, you may as well cook a dozen, or maybe even the entire five pound bag, right?
Ingredients
For the potato shells
- 4 medium baking or all purpose potatoes
For Broccoli Cheese Twice Baked Potatoes
- 2 cups mashed potatoes, more or less (reserved from making the potato shells)
- 1 cup steamed broccoli florets cut into small pieces
- 3/4 cup shredded cheese (save 1/4 cup for garnishing)
- 3 ounces cream cheese cut into small pieces
- salt and pepper to taste
For Curried Chickpea and Spinach Twice Baked Potatoes
- 2 cups mashed potatoes (reserved from making the potato shells)
- 1/4 cup diced onion
- 2 tablespoons olive oil
- pinch red pepper flakes (optional if using a hot curry powder)
- 1/2 cup chickpeas drained
- 6 ounces frozen spinach (2 large handfuls if using fresh)
- 1 tablespoon curry powder
- 1/4 cup tomato sauce
- salt and pepper to taste
Instructions
Make the potato shells
- Preheat the oven to 350°F/180°C. You can bake the potatoes on a baking tray or directly on the oven rack as you prefer.
- Wash the outside of the potatoes well, then prick with a fork and rub each one with a little olive oil. Bake for about an hour or until the largest potato yields when squeezed.
- Remove from the oven and allow to cool. At this point the potatoes can be held in the fridge for a day or so until you're ready to bake them the second time.
- To make the shell, cut each potato in half, then use a spoon to scoop out the flesh. Save the baked potato insides to make the stuffing. In the end, you'll want to leave the skins and enough of the flesh intact so the shell will hold its shape.
- Give the loose potato a rough mash and season with salt and pepper. You should have about 2 cups of mashed potato to use for the filling.
For Broccoli and Cheese Twice Baked Potatoes
- Add the ingredients to the mashed potatoes and mix well. Adjust the seasoning.
- Fill the potato shells by spooning about 2/3 cup of the potato and broccoli mixture into the shells, packing as needed.
- Arrange on a cookie sheet and sprinkle with more shredded cheese, pressing the cheese into the mashed potatoes.
- Bake in a 350°F/180°C oven for 15 - 20 minutes or until heated through if eating right away. See NOTES below for instructions on freezing and reheating our twice baked potatoes.
For Curried Chickpea and Spinach Potatoes
- Saute the onion and optional red pepper flakes in a small amount of olive oil over medium heat until softened and beginning to change color. Stir in the curry powder, salt and pepper.
- Add the chickpeas, spinach and tomato sauce. Stir to combine. Continue to cook until the liquid is more or less evaporated and the curry is mostly dry. Adjust the seasoning to your taste.
- Add the curry to the mashed potatoes and combine. Divide the mix evenly between the prepared potato shells, packing gently as needed. Then arrange on a baking sheet.
- Bake in a 350°F/180°C oven for 15 - 20 minutes or until heated through if eating right away. See NOTES below for instructions on freezing and reheating our twice baked potatoes.
Notes
- Arrange the filled shells on a tray that will fit in your freezer. Then freeze for two hours or until frozen enough that the potatoes can be handled without crushing them.
- For long term storage wrap each potato shell (half) in waxed paper, then again in foil. Store in a large plastic bags for up to three months.
- Unwrap all the layers and place in a 350°F/180°C oven for 40 minutes or so.
- If you'd rather microwave, remove the foil layer and microwave on medium heat (50% power) for 6 minutes or until heated through.
More freezer friendly ideas:
Ah, so awesome and tasty that curried potatoes, got to try it with the family. I love curry.
Twice Baked Potatoes are a family favorite.
Are there any particular combinations you like?
Oh man. these look amazing! Oh yum!
I love the idea of freezing the baked potatoes! Haven’t really thought about it but I think it’s a great idea. And oh how much I love twice baked potatoes. Looks really appetizing! Thanks for sharing!
It’s so convenient to pull them from the freezer and make a salad or throw a steak on the grill while they’re heating. My son takes them to work for lunch.
I love Twice Baked Potatoes but kind of get tired of the plain old version so your new recipe is a welcome treat! Thanks for sharing 🙂
The curried potatoes were a big hit and a pleasant surprise. Even my son liked them, although he’d much rather I’d add bacon to the broccoli and cheese potatoes hahaha.
I love twice bakes potatoes Lydia and these were my absolute favorite things when I was little as these were always a treat and have very fond memories! Your recipe looks delicious!
What a great idea to make some and freeze some for later! I love 2ce baked potatoes but sometimes they seem like too much work. This cuts that work out! Thanks. And, I love the healthy twists you have on the stuffing… not just the typical cheese. Great recipe!
I’ve never thought of freezing twice baked potatoes! Brilliant idea. Your two toppings both sound absolutely gorgeous.
YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/06/04/home-matters-linky-party-40/ 🙂
~Lorelai
Life With Lorelai
These are some great looking twice baked potatoes. Broccoli and cheese is always a favorite, but those chickpea curry potatoes look amazing!
The curried potatoes were really great. Dairy free for a nice change, too. Thanks for dropping by 🙂
Mmmm!!! Love both your ideas! And with that occasional steak….wow, perfect combo!
Never thought to freeze baked potatoes — love the idea. That chickpea and spinach curry stuffing looks outstanding!