For the twice-baked potatoes, I do buy large Idaho baking potatoes, and of course wash them well (because we like to eat the skins, too), rub Crisco on them, prick them so they don't burst, and wrap in foil and bake.
When done, I cut them in half length-wise and scoop out the insides and put in a large mixing bowl. I don't measure anything, but add sour cream, garlic salt, dried parsley, real butter, salt, pepper. Mix it all up with mixer till creamy - spoon back into the potato skin halves. Top with a pat of butter, a bit of grated cheese if you like, sprinkle with more parsley and a little paprika. Then cover with foil and freeze for up to a week. They can be baked while still frozen - leave the foil on. I think it takes about an hour at 350 if frozen.
The rest of our traditional Christmas dinner is grilled pork tenderloins, a green salad I make with fresh greens, bacon bits, chopped boiled egg, sliced strawberries and raw yellow squash. This is really good (some may turn up their noses at strawberries in salad, but try it!) with a sweet-sour dressing I also make. If you want that recipe, it's easy to make:
Chill and shake well before using. (Leni, little kids will eat this salad!)
Steamed cauliflower and broccoli and hot rolls, and that's dinner! Dessert is a Danish Torte Refrigerator Cake. (I make and freeze ahead of time, too)
Bon Apetit, or as Carlo sez, Buon Apetite!
Leni