Twice Baked Potatoes

Method

• Using 2 tbsp butter and grease potatoes on all sides.
• Sprinkle with salt, dividing equally, then place on a baking sheet.
• Bake on middle rack in preheated oven for 1 hour and 15 minutes or until cooked through.
• Remove potatoes from oven and let stand for about 15 minutes, until cool enough to handle.
• Cut potatoes in half lengthwise. Carefully scoop cooked potato into a large bowl, leaving 3 mm pulp all around inside of potato skin.
• Add remaining butter, cream cheese, sour cream, milk, 175g Cheddar cheese and half the bacon to the potato.
• Season to taste with salt and pepper. Using an electric hand mixer or masher, mix together until creamy. Do not overmix. 
• Spoon potato mixture back into potato skins. Top with remaining cheese and bacon; sprinkle with dried dill.
• Wrap potato separately in plastic wrap. Place potatoes in freezer bags. Seal, removing as much air as possible, and freeze.
• To cook from frozen preheat oven to 180°C.
• Remove plastic wrap from potatoes and place on a baking sheet lined with parchment paper.
• Bake for 35 to 40 minutes, until hot in the center and cheese is bubbly.