Finding it difficult to store potatoes, usually used for baking, as I use
them so seldom, I decided I will try freezing whole baked potatoes to
reheat in the MW and eat later.

Any tips on this?

TIA


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 11 Nov 2015 16:38:50 GMT, KenK > wrote:

> Finding it difficult to store potatoes, usually used for baking, as I use
> them so seldom, I decided I will try freezing whole baked potatoes to
> reheat in the MW and eat later.
>
> Any tips on this?
>
No, but it seems to me that wrapping them in foil would work. Be sure
to label them so you don't forget what's inside. I'd probably wrap
them in foil and store the foil wrapped potatoes in a one gallon
baggie.


--

sf

On Wed, 11 Nov 2015 12:40:21 -0800, sf > wrote:

>No, but it seems to me that wrapping them in foil would work. Be sure
>to label them so you don't forget what's inside.

I think that a baked potato wrapped in foil doesn't need to be labeled.
Unless you want to date it. A potato wrapped in foil is pretty
recognizable.

Baking a single potato in an oven is horribly inefficient. Baking a bag's
worth of them would make a lot of sense -- if freezing works.

Of course, you could do a web search. Anything you think of, someone else
has already thought about it and posted on the web.

Don. http://paleofood.com/ (e-mail at page bottom).

"Janet B" > wrote in message
...

> couldn't he do something like a twice-baked potato? I think you can
> get something like that in the freezer case at the store.

I've read here that some people use them for homefries.



--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On 11 Nov 2015 16:38:50 GMT, KenK > wrote:
>
>> Finding it difficult to store potatoes, usually used for baking, as I use
>> them so seldom, I decided I will try freezing whole baked potatoes to
>> reheat in the MW and eat later.
>>
>> Any tips on this?
>>
> No, but it seems to me that wrapping them in foil would work. Be sure
> to label them so you don't forget what's inside. I'd probably wrap
> them in foil and store the foil wrapped potatoes in a one gallon
> baggie.
>

That's what I do.

On 11 Nov 2015 16:38:50 GMT, KenK > wrote:

>Finding it difficult to store potatoes, usually used for baking, as I use
>them so seldom, I decided I will try freezing whole baked potatoes to
>reheat in the MW and eat later.
>
>Any tips on this?
>
>TIA


My tip is not to do it. I often freeze made up lunches. Potatoes do
not freeze well. Mashed is OK, but a baked potato has a horrible
texture.

On 2015-11-12, Ed Pawlowski > wrote:

> My tip is not to do it. I often freeze made up lunches. Potatoes do
> not freeze well. Mashed is OK, but a baked potato has a horrible
> texture.

My experience has been that nuked spuds do not chill well.

Perhaps it's that they are nuked and not baked, but if I nuke a raw
potato and then put it in the fridge, it will begin to blacken after
about 12 hrs. Or maybe it's that they are jes refrigerated and not
frozen. Whatever the reason, I cannot chill a nuked spud for too
long. It's use it or lose it.

nb

Don Wiss > wrote in
:

> Baking a single potato in an oven is horribly inefficient. Baking a bag's
> worth of them would make a lot of sense -- if freezing works.
>

I try to only bake a potato when I'm baking something else, usually chicken
parts.

I'll soon find out. Baked three yesterday with some chicken thighs and put
two in freezer.


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

sf > wrote in news:1q974b97epkdgjk4fq7nm3vcjrmnp6t6m5@
4ax.com:

> No, but it seems to me that wrapping them in foil would work. Be sure
> to label them so you don't forget what's inside. I'd probably wrap
> them in foil and store the foil wrapped potatoes in a one gallon
> baggie.
>
>

That;s where I'm headed. Froze two yesterday in foil. Using baggier to
finish it off sounds like a good idea, Makes them less likely to be lost in
the back of the freezer, even though nowadays I put most stuff in freezer
paper.

--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On Thu, 12 Nov 2015 09:46:44 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .
>
>> couldn't he do something like a twice-baked potato? I think you can
>> get something like that in the freezer case at the store.
>
>I've read here that some people use them for homefries.

I'm sorry that I didn't explain better. In the US, a twice-baked
potato is a baked potato with its innards removed. You leave enough
potato attached to the shell so that the shell remains firm -- maybe a
quarter inch. The innards are enhanced in many different ways. The
basics are that the innards are mashed or whipped. Butter and maybe
cream cheese is added. Perhaps some green onion, shredded cheese,
maybe crumbled crisp bacon. The enhanced innards are then piled back
into the potato shell and 'baked' again to rewarm and make the top
golden. Serve.

http://www.foodnetwork.com/recipes/f...s-recipe2.html
or
http://www.foodnetwork.com/recipes/f...es-recipe.html

HTH
Janet US

"Janet B" > wrote in message
...
> On Thu, 12 Nov 2015 09:46:44 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Janet B" > wrote in message
. ..
>>
>>> couldn't he do something like a twice-baked potato? I think you can
>>> get something like that in the freezer case at the store.
>>
>>I've read here that some people use them for homefries.
>
> I'm sorry that I didn't explain better. In the US, a twice-baked
> potato is a baked potato with its innards removed.

Oh! I didn't know that, thank you

You leave enough
> potato attached to the shell so that the shell remains firm -- maybe a
> quarter inch. The innards are enhanced in many different ways. The
> basics are that the innards are mashed or whipped. Butter and maybe
> cream cheese is added. Perhaps some green onion, shredded cheese,
> maybe crumbled crisp bacon. The enhanced innards are then piled back
> into the potato shell and 'baked' again to rewarm and make the top
> golden. Serve.
>
> http://www.foodnetwork.com/recipes/f...s-recipe2.html
> or
> http://www.foodnetwork.com/recipes/f...es-recipe.html

Well I got that one wrong, eh? <g> They look very good! Thank you


--
http://www.helpforheroes.org.uk/shop/

On Thu, 12 Nov 2015 09:43:19 -0700, Janet B >
wrote:

> On Thu, 12 Nov 2015 09:46:44 -0000, "Ophelia" >
> wrote:
>
> >
> >
> >"Janet B" > wrote in message
> .. .
> >
> >> couldn't he do something like a twice-baked potato? I think you can
> >> get something like that in the freezer case at the store.
> >
> >I've read here that some people use them for homefries.
>
> I'm sorry that I didn't explain better. In the US, a twice-baked
> potato is a baked potato with its innards removed. You leave enough
> potato attached to the shell so that the shell remains firm -- maybe a
> quarter inch. The innards are enhanced in many different ways. The
> basics are that the innards are mashed or whipped. Butter and maybe
> cream cheese is added. Perhaps some green onion, shredded cheese,
> maybe crumbled crisp bacon. The enhanced innards are then piled back
> into the potato shell and 'baked' again to rewarm and make the top
> golden. Serve.
>
> http://www.foodnetwork.com/recipes/f...s-recipe2.html
> or
> http://www.foodnetwork.com/recipes/f...es-recipe.html
>
I love twice baked. Haven't made them in way too long.

--

sf

On Thu, 12 Nov 2015 06:05:32 -0500, Ed Pawlowski > wrote:

> On 11 Nov 2015 16:38:50 GMT, KenK > wrote:
>
> >Finding it difficult to store potatoes, usually used for baking, as I use
> >them so seldom, I decided I will try freezing whole baked potatoes to
> >reheat in the MW and eat later.
> >
> >Any tips on this?
> >
> >TIA
>
>
> My tip is not to do it. I often freeze made up lunches. Potatoes do
> not freeze well. Mashed is OK, but a baked potato has a horrible
> texture.

If he doesn't like it, he can always follow Nancy's suggestion of
twice baked. I've only frozen mashed, but use them as an ingredient
for another dish not as a stand alone item on the plate.

--

sf

On 12 Nov 2015 15:52:53 GMT, notbob > wrote:

> On 2015-11-12, Ed Pawlowski > wrote:
>
> > My tip is not to do it. I often freeze made up lunches. Potatoes do
> > not freeze well. Mashed is OK, but a baked potato has a horrible
> > texture.
>
> My experience has been that nuked spuds do not chill well.
>
> Perhaps it's that they are nuked and not baked, but if I nuke a raw
> potato and then put it in the fridge, it will begin to blacken after
> about 12 hrs. Or maybe it's that they are jes refrigerated and not
> frozen. Whatever the reason, I cannot chill a nuked spud for too
> long. It's use it or lose it.
>
> nb

It's hard to understand why someone who looks for perfection in pies
settles for a nuked spud.

--

sf

On 11/12/2015 12:57 AM, Janet B wrote:
>
>> KenK wrote:
>>>
>>> Finding it difficult to store potatoes, usually used for baking, as I use
>>> them so seldom, I decided I will try freezing whole baked potatoes to
>>> reheat in the MW and eat later.
>>>
>>> Any tips on this?
>>
(snip)
>
> couldn't he do something like a twice-baked potato? I think you can
> get something like that in the freezer case at the store.
> Janet US
>

Twice-baked potatoes work well when frozen (before the 2nd bake). I
make these quite often since I dislike baking 'just one' potato, even
when baked in the toaster oven. My method = bake several potatoes, cut
potatoes in half, scoop out the innards and mix with chosen ingredients
(e.g., butter, sour cream, chives, bacon bits, cheddar cheese, poppy
seeds, etc.), then spoon mixture back into potatoes skins, wrap
individually and freeze. Et voila, convenient side dish for a later date :>

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Thu, 12 Nov 2015 11:35:57 -0800, sf > wrote:

>On Thu, 12 Nov 2015 09:43:19 -0700, Janet B >
>wrote:
>
>> On Thu, 12 Nov 2015 09:46:44 -0000, "Ophelia" >
>> wrote:
>>
>> >
>> >
>> >"Janet B" > wrote in message
>> .. .
>> >
>> >> couldn't he do something like a twice-baked potato? I think you can
>> >> get something like that in the freezer case at the store.
>> >
>> >I've read here that some people use them for homefries.
>>
>> I'm sorry that I didn't explain better. In the US, a twice-baked
>> potato is a baked potato with its innards removed. You leave enough
>> potato attached to the shell so that the shell remains firm -- maybe a
>> quarter inch. The innards are enhanced in many different ways. The
>> basics are that the innards are mashed or whipped. Butter and maybe
>> cream cheese is added. Perhaps some green onion, shredded cheese,
>> maybe crumbled crisp bacon. The enhanced innards are then piled back
>> into the potato shell and 'baked' again to rewarm and make the top
>> golden. Serve.
>>
>> http://www.foodnetwork.com/recipes/f...s-recipe2.html
>> or
>> http://www.foodnetwork.com/recipes/f...es-recipe.html
>>
>I love twice baked. Haven't made them in way too long.

I was thinking the very same thing. With a decent-sized potato and a
good green vegetable you have a meal.
Janet US

"Janet B" > wrote in message
...

> I was thinking the very same thing. With a decent-sized potato and a
> good green vegetable you have a meal.
> Janet US

I saved the recipes you shared so I expect to try it soon

Thanks again

--
http://www.helpforheroes.org.uk/shop/

On Thu, 12 Nov 2015 14:04:05 -0700, Janet B >
wrote:
>
> I was thinking the very same thing. With a decent-sized potato and a
> good green vegetable you have a meal.

I don't use big potatoes, because twice baked is a side for me. Too
many carbs, but half of a 3 or 4 inch potato won't kill us.

--

sf

On Thu, 12 Nov 2015 13:39:13 -0800, sf > wrote:

>On Thu, 12 Nov 2015 14:04:05 -0700, Janet B >
>wrote:
>>
>> I was thinking the very same thing. With a decent-sized potato and a
>> good green vegetable you have a meal.
>
>I don't use big potatoes, because twice baked is a side for me. Too
>many carbs, but half of a 3 or 4 inch potato won't kill us.

I would normally bake the size potato you are. But, I think I will
make them tonight and I can't think of what else to make for dinner. I
haven't thawed anything and I am not inspired. My preference would be
the twice-baked potatoes and baked squash but my husband views squash
and potatoes as an either or thing.
Janet US

On Thu, 12 Nov 2015 14:47:13 -0700, Janet B >
wrote:

> On Thu, 12 Nov 2015 13:39:13 -0800, sf > wrote:
>
> >On Thu, 12 Nov 2015 14:04:05 -0700, Janet B >
> >wrote:
> >>
> >> I was thinking the very same thing. With a decent-sized potato and a
> >> good green vegetable you have a meal.
> >
> >I don't use big potatoes, because twice baked is a side for me. Too
> >many carbs, but half of a 3 or 4 inch potato won't kill us.
>
> I would normally bake the size potato you are. But, I think I will
> make them tonight and I can't think of what else to make for dinner. I
> haven't thawed anything and I am not inspired. My preference would be
> the twice-baked potatoes and baked squash but my husband views squash
> and potatoes as an either or thing.
> Janet US

Lazy must be the word of the day. I'm in your shoes tonight too.
Needed to go grocery shopping, but didn't. Not inspired by anything
interesting to make, not inspired to shop. Luckily, we have eggs and
I had Silva andouille sausage in the freezer and ham in the
refrigerator... so I'll use them and do something. Scrambled eggs
with andouille - carbonara... not sure what I'll do and not hungry
enough to think seriously about it yet.

I want to make this soon (no, Gary - I won't follow the recipe as
gospel), but it wasn't a "must do" for me today.

http://hispanickitchen.com/beef-machaca/

--

sf

In article >,
says...
>
> On 11/12/2015 12:57 AM, Janet B wrote:
> >
> >> KenK wrote:
> >>>
> >>> Finding it difficult to store potatoes, usually used for baking, as I use
> >>> them so seldom, I decided I will try freezing whole baked potatoes to
> >>> reheat in the MW and eat later.
> >>>
> >>> Any tips on this?
> >>
> (snip)
> >
> > couldn't he do something like a twice-baked potato? I think you can
> > get something like that in the freezer case at the store.
> > Janet US
> >
>
> Twice-baked potatoes work well when frozen (before the 2nd bake). I
> make these quite often since I dislike baking 'just one' potato, even
> when baked in the toaster oven. My method = bake several potatoes, cut
> potatoes in half, scoop out the innards and mix with chosen ingredients
> (e.g., butter, sour cream, chives, bacon bits, cheddar cheese, poppy
> seeds, etc.), then spoon mixture back into potatoes skins, wrap
> individually and freeze. Et voila, convenient side dish for a later date :>

I've made twice-baked potatoes for parties, using smallish potatoes
that can be eaten in the hand. Next time I'll try freezing some.

Janet UK