Friday, February 18, 2011

Stuffed Potatoes for the Freezer



This is a 5 step program to pretty potatoes - almost higher maintenance than a bleached blonde!  But the lure of having these in the freezer for instant potato gratification at a moment's notice helped push me through until phase 5!

Step#1 - Scrub potatoes well. Prick with a fork. Rub with a wee bit of olive oil or margarine. Do the same with one large yam. Put on a cookie rack on top of a cookie sheet and bake in oven at 400 degrees for one hour.




Step#2 - Cool slightly. Cut in equal halves.


Step#3 - Hollow out carefully - leaving the thinnest edge possible without destroying your potato shell.  Season with salt and pepper if desired.


Step #4 - Mash your potatoes and yam together - use a little warmed unsweetened soy milk and earth balance margarine. And add a little more salt and pepper. Divide mixture evenly between all your potato shells and smooth the top with a knife. These can of course be done without the yam - I just used it because I liked how it gave it a rich cheesy look! You can stop at this step of course if you don't enjoy piping!  But it sure does look pretty! I could not
 resist doing it.


Step#5 - Using a piping bag - add another top layer of piped stars or whatever works for you.  I really need to get a special potato piper thingy! But I just made do with what I had. These are now ready to put on a sheet and partially freeze for about 1-2 hours.  Take out and then package correctly for longer term freezer storage.  Max: 4-6 months in freezer for best taste.



When ready to eat - defrost and reheat at about 325 degrees for about 25 minutes. Garnish as desired.  I'm thinking some caramelized onions and tofu sour cream would be delish!

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