makes 48 servings
24 baking potatoes
4 cups sour cream
1 cup butter (2 sticks)
2 (8 oz each) packages cream cheese, softened
3 cups shredded cheddar cheese
1 bunch fresh green onions or chives, sliced (or equivalent in freeze-dried chives)
1 Tbsp salt
1 Tbsp pepper
milk, as needed to achieve the right consistency
Wash potatoes thoroughly and poke several times with a fork. Bake potatoes in 350 degree oven for an hour. Let cool long enough to be handled easily, about 20 minutes.
Cut each potato in half lengthwise. Scoop pulp from potatoes, leaving skins intact. In a very large bowl, combine potato pulp with remaining ingredients. If needed, add a little bit of milk so that the filling can be mixed easily with a hand mixer, but it should remain a bit thicker than mashed potatoes.
Scoop filling back into potato skins. Wrap each potato individually in foil or plastic wrap. Freeze.
When ready to serve, unwrap desired number of potatoes and place in a baking dish. No need to thaw! Just reheat in the oven along with the rest of your meal, about 45 minutes at 350.
These can be dressed up with crumbled bacon, additional cheese and/or green onions added to the top prior to reheating.