My twice-baked are famous in my circle of friends and family, but probably because they are so rich! After baking the russets, I cut off just the top one-third of the potato. I carefully scoop out the pulp from the top lid and the bottom, leaving a 1/4" layer of pulp for support in the bottom piece. Just prior to that, BTW, I put about 1/2C of dehydrated onions (for 4 potatoes) in a small amount of hot, hot water in a cup to rehydrate them while I'm scooping out the potato; I push them down hard to compact them so they will quickly absorb the water. I then take the scooped potatoes and add a LOT of butter (prob. 2/3 of a stick) and start mashing with my mixer; then I add sour cream (prob. 3/4 C.)and continue mashing, along with salt to taste. When all mashed, I squeeze out the excess water from the onions with my hands and stir them into the potatoes (with a spoon! lol) and then scoop everything back into the skins, piling them high since the qty. is now greater. I wrap them with a large sheet of foil crumpled up to surround the skins like a boat shape, with the edges of the foil flared out and around and crumpled right at the edge of where the potato opening is, so you don't even see the skin at that point. Reheat them in the oven on a tray about 35 min. or so just before serving (kept them cold in refrig. until that point if I made them earlier in the day). When they are very hot inside and almost ready, I then spread a nice helping of thin cheddar cheese slices (or grated) on the tops of the potato and heat just until nicely melted and gooey. Otherwise, the cheese will dry out too much if you put it on at the beginning. (Maybe the oven at that point is at 325-350.) These are simply scrumptious and everyone loves them. That onion makes a big difference. Not for a diet day, that for sure.

Nearly everything I make on a regular basis ends up portioned in the freezer (bread, muffins, cake, quick breads, dinner rolls, cinnamon rolls, cornbread, scones, burger/hot dog buns...) I make casseroles and entrees in muffin tins and they get wrapped in foil and stored in the freezer. I like to use pop-up foil sheets for one/two items per foil sheet (I buy the foil sheets at Sam's Club in 2 sizes), so I can toss many things (like a couple dinner rolls or cornbread) into the toaster oven and reheat them while baking something else. We also have a "warming center" (burner) on our electric stove and I can reheat some things there (muffins, scones, wrapped in foil) covered with a glass bowl large enough to cover the item/s to keep the heat in while I make breakfast. I never use a microwave oven for reheating, but that certainly is another option. A tight wrap (plastic wrap, foil, even old-fashioned freezer paper using a butcher's wrap technique) is the best method in order to prevent ice crystals from forming. The tight wrap helps prevent the moisture inside the item from migrating through the surface. Putting things loosely in a plastic freezer bag will guarantee the items dehydrate and you'll get ice crystals forming in the bag due to the exposure to oxygen in the bag. I agree with lizbeth-gardener, removing as much air from the food is best for freezer storage. If I need to keep slices separated (sliced quick bread for instance), I'll put a piece of freezer paper between the slices. I keep a pile of the pre-cut freezer paper in sizes I often use. I like to place foil-wrapped items inside a large plastic storage container or basket so they don't get "lost" or crushed, or a zip-lock FREEZER bag will also works, but they tend to get crushed and pushed around in my freezer unless I put them on the storage space on the door. (I only have a side-by-side refrigerator-freezer.) I make a double batch of waffles or large batch of pancakes and I freeze them using this same method. I reheat them in the toaster, toaster oven, or even on the griddle. I even freeze tortillas (homemade or commercial) in portions we normally use. -Grainlady

I don't think regular mashed potatoes freeze well because sometimes they separate and taste grainy and runny. Your recipe seems to have a lot of fat in them from the cream so that might actually help to protect the potatoes from forming huge ice crystals which lead to separation. Don't bake them before hand but maybe put some extra butter in them and store in one or more ziploc bags, squeezing all the extra air out. The ziplocs will make it easier to defrost them in the microwave them up without overcooking. Just flip the bag over after every 1min on defrost and schmush them to stir.

I do this all the time. In fact, I just bought five pounds of potatoes to make twice baked for the freezer. I do what Tami does; freeze them solid then vacuum seal. Before I ever get started, I soak the potatoes for about 30 minutes so I can scrub them totally clean. I go ahead and carmelize the onions in butter, until they're nice and browned and there's absolutely no problem when the onions are cooked. Then, I deglaze the pan with the broccoli water, or if I'm not using broccoli, a little chicken broth. I often add sour cream to the stuffing mix, along with bacon, broccoli, cheese, and never had any problem with them being dry. I also don't bother to thaw them first. (My feeling is thawing them is what makes them watery.) Instead, I put them straight into the oven on convection, and they're ready to eat in about 40 minutes from frozen. If you do the extra step of crisping the skins after you've scooped out the potato before making the ''stuffing'', it really helps the end product. It's one of our favorite meals to POOF.