Using Mr T's crispy skin tater recipe
I whipped up a bunch of twice baked taters to vac pac and freeze. They
freeze and reheat easily, In fact you can reheat them right in the vac
pac bag. You can add all kinds of different ingredients to suit your tastes. We like spicy foods so we like the peppers. Since these are to be frozen it is best to not put milk or sour cream in at this time. You can add the sour cream after reheating.
Oiled and seasoned. I did six taters total. Seasoned three at a time.
Crisp Baked Potato
Ingredients:
1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)
canola oil to coat
kosher salt
Preparation:
Position
racks in the top and bottom thirds of oven and preheat to 450°. Wash
potatoes thoroughly with a stiff brush and cold running water then dry,
do not pierce. Place in a bowl and lightly coat with oil. Sprinkle with
kosher salt and place potato on middle rack of oven. Place a baking
sheet pan on the lower rack to catch any drippings.
Bake
45 minutes (depending on size) until skin is crisp, but flesh beneath
feels soft. Serve by creating a dotted line of holes from end to end
with a fork, then crack the spud open by squeezing the ends toward one
another. It will pop right open so be aware of escaping steam.
Chef's note: If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
Out of the oven and ready for scooping and mixing.
Fresh chives from the garden
Chopped Smoked Hatch Chile. Also added smoked pepper jack and smoked cheddar.
Ready for the freezer. You need to freeze these prior to vac-packing! A couple hours or overnight will do.
Packed
and ready for the freezer. I use the premium bags from Vacuum Sealers
Unlimited. They have a pouch that you can slip a label into prior to
sealing. Works better when the food you are sealing is flat!
If you do not have a vacuum packer wrap each tater in saran wrap and then place as many as you can fit into a gallon size ziplock bag and freeze.
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