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Forum: Meatless Recipes
 Thread: Stuffed Potatoes
root
Senior Member

Posts: 330
Registered:
February 2004

Stuffed Potatoes Thu, 12 February 2004 00:00
12 potatoes
8 oz sour cream
8 oz shredded cheddar cheese
milk
butter
salt
pepper

When baked potatoes are cool enough to handle, slice in half lengthwise and carefully scoop out insides. Mix with a little butter, salt and pepper, sour cream, cheese, and enough milk to get desired texture. Spoon back into potato shells.

To Freeze: Flash freeze and then transfer to freezer baggies.

To Reheat: Bake from frozen in a 400 degree oven for 20-25 minutes or until heated through.

      
 Thread: On Occasion Potatoes
root
Senior Member

Posts: 330
Registered:
February 2004

On Occasion Potatoes Tue, 06 July 2010 14:29
1 bag of frozen shredded hashbrowns
2 cups shredded cheddar cheese
6 chopped green onions
1 can of cream of chicken or mushroom soup
1 small container sour cream
¼ tsp salt
½ tsp pepper
1 Tbsp garlic salt
2 Tbsp melted butter

Melt butter, and set aside. Place all remaining ingredients into a large bowl, and mix thoroughly...until it looks marbleized.

To Freeze: Place mixture into oven & freezer safe baking pan. Sprinkle parmesan cheese over the top. Cover, label, and freeze.

To Serve: Thaw completely. Bake at 350 for 45-60 minutes, or until thoroughly heated. *Frozen casserole may be baked for 1 ½ hours at 350. Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.

      


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