Preparing the Potatoes

• Fresh potatoes freeze best because they are at the highest quality at the time of preparation and storage. Scrub the potato well and cook it until it's tender using your preferred method. It takes potatoes about 1 hour in a 400-degree Fahrenheit oven to bake, or you can pop them in the microwave for six to 10 minutes at high power. Once cooked, cut the potato in half lengthwise and allow it to cool enough to handle.

Choosing Ingredients

• Nearly any topping that freezes well and tastes good on a baked potato works well in twice-baked potatoes. Mix in shredded cheese, sour cream, bacon bits, chives or cooked vegetables such as broccoli. Seasonings can include salt, pepper, paprika or rosemary. To combine, scoop out the interior of each potato half to within ¼ to 1/2 inch of the skin and mash it in a bowl. Mix the additions in with the potatoes until smooth, place this filling back into the skins, then broil them on high for about 10 minutes.

Packaging Correctly

• Allow twice-baked potatoes to cool to room temperature before packaging them for the freezer. For individual servings, wrap each potato tightly in plastic wrap then transfer the wrapped potatoes to a freeze ziptop storage bag. Any air trapped within the bag or potato wrappings can speed freezer burn, so wrap tightly and press out any air in the bag before sealing it. Label the bag with the contents and date so it's easy to identify once frozen.

Storing and Reheating

• Although foods don't usually spoil in a 0 F freezer, they do lose flavor and texture quality over time. Store the potatoes for no more than four to eight months to ensure the best flavor. When you're ready to serve the potatoes, unwrap them and heat them in the microwave for two to three minutes, or until they are warm and cooked through. Top the potatoes with a bit of melted cheese, sour cream or butter, if desired.