I buy a 10 pound bag of large sized potatoes, wash as many as will fit on a cookie sheet and then pricked them with a fork. I put them in the oven at 350 for about 1 hour 30 minutes. Sometimes it takes a little longer if there are a lot of potatoes.
Once they are fork tender, I pull them out of the oven and let them cool enough to handle.
Once cool, I cut each potato in half length wise and scoop out the pulp. I put this in my large mixing bowl. I have a 9x13 cake pan and a cookie sheet that fits on top of it, this combination makes it easy to freeze a double layer of things. I place the empty potato skins in the pan until it is full and then continue with the cookie sheet. Usually the combination will hold between 10 and 12 potatoes, or 20 to 24 potato halves.
After scooping all the pulp out of the potatoes, I add milk, salt, butter, sauteed onion, and sour cream and use my mixer to mash the potatoes. I then mix in cheese and with this batch, I added bacon bits. Since the size and number of potatoes changes from session to session I mix until the filling "looks right" and tastes the way I want it to. I think for 10 potatoes, I use about 1/2 cup milk, 1 cup cheese, 2-3 Tablespoons butter, 1/4 sauteed onions, salt to taste.
Then I put this mixture back into the potato skins and into the freezer. I usually just use a spoon to do this, but if you want them to look pretty, you can use a pastry bag and large metal tip to fill the skins.
Once frozen (I usually leave them overnight) I transfer them into ziplock baggies to store.
When you are ready to cook, simply take the frozen twice baked potatoes and cook at 350 degrees for about 35 minutes. You can top with additional cheese if you would like.
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