  |
|
|
|
Frozen “Twice-Baked” Potatoes Bake your potatoes and carefully scrape the insides from the skin. Mash the potato filling, adding butter, milk, and any seasoning you wish (cream cheese, grated cheese, sour cream, crumbled bacon, leftover chili or dip). Wrap in waxed paper or plastic wrap and then foil, and freeze. To serve, remove the wrap and bake at 425 degrees for about 30 minutes. Label these before freezing, as they are best if used within a month. Frozen Mashed Potato Patties Form leftover mashed potatoes into patties that are a ½ inch thick. Place them on a cookie sheet, with their edges not touching, and freeze. As soon as they are frozen, pack them in plastic freezer bags or layer them with waxed paper in containers. Label and place in the freezer. To serve them, partially thaw and then fry them. Frozen New Potatoes Buy or dig up potatoes that are about 1 to 1 ½ inches in diameter. Wash and scrub the potatoes; peel if desired. Blanch the potatoes for 6 to 8 minutes. Drain, cool, and pack in plastic freezer bags and label. To serve, add enough water to cover and cook for 15 minutes, or until tender. Frozen French Fries Wash, peel, and cut potatoes into 3/8 inch strips. Rinse them in cold water to remove the starch and drain well. Spread them on a cookie sheet or jellyroll pan in a single layer, brush with melted butter, and bake at 450 degrees F, turning occasionally, until golden brown and tender. Cool and freeze on cookie sheet. Place the frozen fries in plastic freezer bags and label. To serve, spread in a single layer on a cookie sheet and bake at 450 degrees until brown, turning occasionally. Go To Page: 1 |
|
|
|
