Many times throughout the year potatoes can be bought quite cheaply. Just this week I picked up 20 lb.. for only $1.99!! At these times it is great to stock up on fantastic potato dishes for the freezer. Most are side dishes, but we have been known to make almost a meal out of stuffed baked potatoes!!
You can pick and choose from the following recipes, depending on your family:
OR Try a vegetable soup from Reluctant Gourmet (recipe moved to the soup page).
OR Slice & Fry in 1/2 butter 1/2 oil for next Thursday's supper to eat with pork chops and green beans.
12 medium all purpose potatoes
2 onions
4 eggs, beaten
1 cup flour
1 tsp. baking powder
1 Tblsp salt
1/2 tsp. pepper
4 oz butter, melted
Preheat oven to 375 degrees. Grease about 16 muffin cups.
Peel potatoes and grate in the food processor. Drain well and place in a large bowl. Grate the onions and add to the potatoes along with the eggs and mix well. Don't allow too much time to pass during this process or the potatoes will darken. Combine the flour, baking powder, salt and pepper and blend into the potato mixture. Add the melted butter and stir well.
Spoon into prepared muffin cups, filling
up to the top. Bake for about 1 hour, until brown and crusty. Cool for
a few minutes, then remove by running a knife around each one. Cool completely,
wrap and freeze.
To serve, reheat in the oven, wrapped or
microwave.
Yield: about 16 servings.
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6 large potatoes -- baked
1 cup sour cream
1 cup cheddar cheese -- shredded
1 green onion -- chopped
1/4 cup milk
2 tablespoons butter -- melted
1 tablespoon fresh parsley -- chopped
1 teaspoon salt
additional melted butter
Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley and salt. Fill shells; brush with butter. Cover and refrigerate. Wrap shells individually in plastic wrap; place in freezer containers. Freeze.
To serve, thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20 - 25 minutes or until golden and heated through.
By schansen@pacificrim.net on Jan 15, 1998.
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4 potatoes -- sliced
1 head broccoli
1 can broccoli and cheese soup
2 cans milk -- aprox. to cover
Here's an easy recipe, and it freezes just fine when using cooked potatoes and reheating in the oven. . No exact amount because I just slop it together. In a casserole, put a few (4-5) sliced potatoes, the florets from a head of broccoli (blanched), a can of cream of broccoli and cheese soup, and enough milk to make the soup cover the veggies. I throw in a handful or two of shredded cheese. Cover, label and freeze. It tastes like a broccoli -n- cheese baked potato. I bake this in the oven for about 40 minutes.
For crockpot: use raw potatoes and cook for
2-3 hours or till done on high. Freeze after cooking.
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1 medium onion -- chopped fine
4 tablespoons butter or olive oil or comb
-- or less
10 baked potatoes -- chopped coarsely
1 quart chicken stock
1/2 gallon milk -- any
Sauté onion in butter or olive oil.
Put onion and potatoes in food processor or blender. Add chicken stock.
Pulse on and off. Add milk and process until desired smoothness. I like
it slightly lumpy myself. You might find it easier to blend ingredients
while cool and then reheat.
Freeze at this point. Some people
do not like potato soup once it has been frozen... WE do... YMMV
Suggested garnishes: chopped green or red
onion, bacon bits, grated cheeses (cheddar, roquefort, or queso anejo),
red pepper flakes, tabasco, sour cream, virtually anything your heart desires.
NOTES : You can make this recipe as low fat
as you want and as thick or thin as you like. The ingredients are yours
to play with. The key to its flavor: don't peel the potatoes.
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5 Medium baking potatoes
8 Slices bacon
1 Cup sweet onions -- chopped
2/3 Cup all-purpose flour
6 Cups chicken broth
2 Cups half and half
1/4 Cup fresh parsley -- chopped
1 1/2 Teaspoons garlic -- minced
1 1/2 Teaspoons dried basil
1 Teaspoon salt
1 Teaspoon coarsely ground pepper
1/2 Teaspoon hot sauce
1 3/4 Cups shredded cheddar cheese -- divided
1 Cup green onions, sliced -- divided
1/4 Cup fresh parsley -- chopped
Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Cook onion in drippings, stirring constantly,
until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
Gradually add chicken broth; cook over medium heat, stirring constantly,
until mixture is thickened and bubbly. Stir in potato, half-and-half, and
next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes
(do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until
cheese melts, stirring often.
Again freeze at this point. Some people
do not like potato soup once it has been frozen... WE do...
Ladle soup into individual soup bowls. Top
evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese,
3/4 cup green onions, and parsley.
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Peel potatoes and cut in to french fries. Shake the raw french fries in a little olive oil and cajun seasoning, then bake till just done, cool, set the cookie sheet they were baked on in the freezer until they are frozen solid and scoop them off with a spatula and store in 5 quart ice cream buckets. That way you can have as few or many as you like without having to go for an extra bag.
To heat them up just throw them back in the
oven on a cookie sheet at 425 for about 15 minutes, they are crispy and
great with ranch dressing.
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3 pounds potatoes (to 5 pounds)
Cut up your potatoes for hashed browns, scald in boiling water 1 minute. When they're cut up like this, is doesn't take long! Then drain well, and place them on an absorbent, clean dish towel. Gently press ALL the remaining water out of the potatoes.
Package, label, freeze.
To serve, place the frozen hashed browns
in hot grease in a large skillet; cook as usual.
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20 lb. baked potatoes, grated with or without
peel
5 lb. onion, chopped fine
2 lb. bell pepper, chopped fine
2 dozen eggs, boiled hard, peeled and grated
5 lb. breakfast sausage, cooked and crumbled
or kielbasa chopped
Mix all ingredients in a huge bowl. I normally freeze this in 5 quart ice cream buckets. Layer wax paper, 2 cups hashbrowns or whatever would make a meal, wax paper, and so forth until you are done. Takes several buckets and I've never really counted to see how much it makes but it's a lot. To cook this I take the frozen hashbrown patties and place it in a nonstick skillet on low with a lid over it for about 20 minutes and then turn the heat up stir and brown. We love it and I really wish I had some made in the freezer right now.
Note: If potatoes start to turn color rinse
the starch off. Then pat dry with paper towel and continue.
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Baked
Cheese Potatoes
Recipe By : Southern Living Casseroles Cookbook
Serving Size : 6
1 Tablespoon salad oil
1 Clove garlic -- split
4 Large potatoes -- grated
2 Cups milk
2 Teaspoons salt
1/4 Teaspoon pepper
1 egg -- lightly beaten
1/4 Teaspoon nutmeg
1 Cup sharp cheddar cheese -- grated
Pour oil into a 2 quart baking dish and rub oil around dish with garlic. Combine remaining ingredients and pour into the baking dish.
Bake at 325 degrees for 1 hour and 30 minutes. Serve or freeze.
To Serve: Thaw in refrigerator overnight, or all day, and microwave until hot.
Recipe may be doubled.
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4 medium size sweet potatoes
3/4 cup butter or margarine -- divided
1 teaspoon ground cardamom
6 medium size Yukon gold potatoes -- peeled
and
-- quartered
1/2 cup sour cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk -- up to 1/2
Garnish: fresh thyme sprigs
Cook sweet potatoes in boiling water to cover 45 minutes or until tender. Drain, cool, and peel.
Beat sweet potatoes, 1/2 cup butter, and cardamom at medium speed with an electric mixer until smooth. Set aside.
Cook gold potatoes in boiling water to cover 10 minutes or until tender. Drain.
Beat gold potatoes and remaining 1/4 cup butter at medium speed with electric mixer until mashed. Add sour cream and next 3 ingredients, beating until smooth. Add milk, 1 tablespoon at a time, beating until desired consistency.
Drop alternating heaping tablespoons of potato mixtures into a lightly greased 13- x 9 inch baking dish. Swirl gently with a knife.
Bake, covered, at 325ø for 30 minutes or until thoroughly heated. Garnish, if desired.
Makes 10 servings.
By Ludovico Sabio <wannie@sunnynet.or.jp> on Nov 28, 1998, converted by MC_Buster.
NOTES : Potatoes may be covered and refrigerated
for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes in refrigerator;
bake at 325ø for 1 hour or until thoroughly heated.
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2 tablespoons margarine or butter
20 ounces pkg. of French fries *
1/2 cup chopped onion
1 cup shredded cheese
2 eggs
1/2 cup sour cream
(I simply use fairly thinly sliced potatoes, but the FF are good!)
In large heavy skillet, heat margarine and add French fries (or potatoes) and onions. Cook until all ingredients are thoroughly heated but not brown (potatoes start to get "transparent").
Remove from heat and shredded cheese. Mix thoroughly. In separate bowl beat the eggs and blend in the sour cream well. Place potato & cheese mix in sprayed casserole and pour egg - sour cream mix over the top. Bake 350 degrees for 20 minutes.
I think this could easily be made into a main dish casserole by adding some diced ham and a green veggie like broccoli, but I haven't tried this.
I'm not sure of the freezability of this dish, but from experience reheating leftovers, I think freezing BEFORE baking would be better than after.
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