For me, this is the year of the stuffed vegetable for the freezer. I’ve made stuffed eggplant, red bell pepper, zucchini, and spaghetti squash. After buying a 42 pound box of Russet potatoes, I decided potatoes were next.

With all these potatoes (not including the 50 pound bag of smaller potatoes I bought) there was the usual freezing of the fries and mashed potatoes, making hash browns for the freezer/dehydrator, canning potatoes, and making baked potato soup. I also freeze potatoes in chunks and diced. I branched out this time and made stuffed baked potatoes, but with a twist.

I decided to make a light meal out of these potatoes by adding protein. I did a test batch and froze them – – they thaw wonderfully! I did a basic cheeseburger version, but you can do a “build your own burger” potato too by adding mushrooms, bacon, etc . . . I also did a broccoli ham version, which is great also. In addition, I suggest using these potatoes as a canvas for leftovers! I think barbecue would be great in these as well.

These potatoes make a good lunch, or a light dinner aside a green salad, and perfect for a busy night.

First, bake about 7 large Russet potatoes at 400 for an hour. (First you wash ‘um, than poke ‘um with holes.) After they cool a bit, cut them in half long ways, like so . . .

Scoop out the center with a spoon, making sure not to tear the shell. They should look like this . . .

Mix the potato pulp with:

4 Tablespoons of butter

1 1/2 cups of cheese (hey, I didn’t say this was a Weight Watchers recipe)

1 cup of yogurt or sour cream (I thought a mixture of 1/2 cup cream cheese and 1/2 cup yogurt was perfect, but just use what you have)

1 1/2 teaspoons of salt

1 teaspoon garlic powder

Stuff mixture in shells

Then cook:

1 1/2 pounds of ground beef

1/2 cup of chopped onion

1 1/2 teaspoons of grill seasoning

1 teaspoon of salt (I know the grill seasoning has salt, but it just isn’t enough)

Drain, but for goodness sakes – – do not rinse. Never rinse ground beef!

Return mixture to pan. Add:

1/3 cup ketchup (or to taste)

1 teaspoon of Wosheshire sauce

Cook until heated through. Make an indent in each potato with the back of a spoon like so . . .

Fill indent with meat mixture. Top with cheese. Either freeze from here, or bake at 400 and enjoy!

Here they are all vacuum sealed up for another day!