Instructions: Bake a bunch of your potatoes. If they are large, cut them in half; if small, just slit open. Scoop out the pulp into a bowl (being careful not to tear the skins) and mash it. Add butter, crisp bacon, chives, sour cream, shredded cheddar cheese, and salt & pepper to taste (whatever you like in a potato). Stir this all together and re-stuff the skins. Wrap each separately in foil and freeze.

When ready to use, bake in foil (or unwrap and Micro-cook) to reheat. These make great afternoon snacks or a quick side dish for dinner.

A helpful (freezer) tip applies to the things you make to freeze, such as scalloped or au gratin potatoes. When you cook them, line the baking dish with heavy duty foil. Once frozen in the foil-lined container, you can remove the casserole from the pan thereby saving some space in your freezer and not tying up your dish. Simply unwrap and return it to the dish when ready to cook.

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