What to do with all these potatoes!

[jljenkins]

I bought a couple of bags of potatoes when they were on sale a couple of weeks ago and don't know what to do with ALL of them before they spoil. We've made stew and soup, but that hasn't put too much of a dent yet. Any advise? :shrug7:

Thanks!
-Jennifer

[hbaqueen]

MMMM Ive been making twice baked potatoes and they are yummy and freeze well too.

I loosely folllowed Assembly Line Potatoes (http://www.cooktosave.com/assemblylinepotatoes.html)
and that is everything you could want to do with potatoes and easy step by step!

I put my taters in the oven on a pampered chef stone at about 400 and just poked some holes in them and cooked for a lil more than an hour for the really big ones.

Let them cool a lil, cut in half lengthwise, scooped out the majority of the insides leaving a thick layer of skin, mixed with milk or halfnhalf, butter, pepper, and cheese and then mashed it up put it in the skins and topped with some cheese. Freeze the ones you dont need and bake the others for another 20-30 minutes.

Very Yummy. I especially like it when we have fish because Im not a big fish fan and need something more than just veggies.



I found another foil packet type baked or grilled potatoes but cant find the thread in my faves now and Ive visited so many cooking sites lately I cant remember who had it.

[Ggbwg]

potato soup
baked potatoes- there is a yummy sloppy jo recipe from pillsbury.
fried potatoes, hasbrowns
If your able to grill still thow some sliced potatoes in w/ a hamburger and make them in packets.
Potato salad
That's what i can come up w/ for now.

[katncaed]

Hasselback Potatoes...courtesy of my hottie of a wife, caednkat:

Basically you just take a whole potato and slice it in thin slices (not all the way through to the bottom, so it stays in one piece). I rubbed mine in Garlic Salt and then topped them with a pat of butter. Roast in the oven for 40-50 minutes at 400. The skin of the potato gets all crispy but the inside stays soft like a baked potato. Super Yummy!!

[lmcconne]

I can suggest that if you're going to do the above version you set yourself up a cutting guide. I would probably sandwich the potato between two like-height items which takes out the possibility of slicing all the way through accidentally. I would use two cutting boards, but your kitchen is full of possibilities.

[Lady Margaret]

I like to cut potatoes into cubes (1/2 inch or so), toss them with salt, pepper & parmesan cheese (powdered) and fry it up in leftover bacon grease. Goes great w/ biscuits & gravy for breakfast or dinner (or really anytime of the day).

Yes, I should have been born down South. :)

[clippyclippy]

Hasselback Potatoes...courtesy of my hottie of a wife, caednkat:

Basically you just take a whole potato and slice it in thin slices (not all the way through to the bottom, so it stays in one piece). I rubbed mine in Garlic Salt and then topped them with a pat of butter. Roast in the oven for 40-50 minutes at 400. The skin of the potato gets all crispy but the inside stays soft like a baked potato. Super Yummy!!
The potato is very nice, but I was almost expecting a picture of your lovely wife. :biggrin:

[jc_john1]

Peel 'em
Cube 'em (1-2 inch)
Boil 'em about 10-12 minutes until semi-soft
Bag 'em up in meal size bags
Freeze 'em

When ready to use
Remove from freezer
Cut small hole in upper side of bag
Microwave from 8-13 minutes until soft
Mash with butter, a touch of milk, salt, and pepper

[everprincess]

Great ideas. Thanks for the tips. I too have a bunch to use up.

[jljenkins]

:thanks7:Thanks & reps everyone! :BigHand:

My husband too will be thrilled they won't go to waste...& that we'll have some twice baked potatoes in the freezer ready to go!:mademyday:

[countrymom2]

As long as you put them in a cool dark place, they will keep a long time. I bought about 12 of those bags and am storing them, taking out one bag at a time. We live in NC and can store things under the house nicely. I put mine in a huge plastic tub. We will probably use these all up by the end of the year though.

When we lived up north, we used to buy a 100 lb. bag of taters every fall and keep it on the enclosed back porch. We used to get 100lbs. for $10.

[Lmnde]

You know that potatoes last through spring if stored correctly, right? Take them out of the plastic bags so they don't get mildewy and start rotting, and put them into a large wicker [or laundry] basket [something where air can circle around them]. Store in a dark cool place [basement or pantry is fine] until needed.

[caednkat]

I can suggest that if you're going to do the above version you set yourself up a cutting guide. I would probably sandwich the potato between two like-height items which takes out the possibility of slicing all the way through accidentally. I would use two cutting boards, but your kitchen is full of possibilities.

It's really not that hard to keep yourself from slicing through if you go slowly. If you think it might be a problem for you an easy fix is just to lay a chopstick along side your potato. Or a wooden skewer for Kabobs.

These Hasselback potatoes are so yummy I'm making them again tonight. :)

[Erinne]

i like to wash mine, and then cube them. toss them in onion soup mix and a little oil, and bake @ 400 till done, stiring often enough so they dont stick to the pan. you may want to sprink a little salt over the top when they are done, or sometimes i also add garlic pwoder to the onion soup mix. ohh and ive been using my free hefty bags to toss them in to cut back on the mess.

[tammielea]

I make a Yummy sausage potato soup. Brown a pound of breakfast sausage and mix it into potato soup( Milk, water, salt, pepper, a little onion and of course potatoes). serve with hot biscuits. Sort of like soupy sausage gravy with potato.

[buddysmom]

These Hasselback potatoes are so yummy I'm making them again tonight. :)

I want to try them tonite. I keep thinking David Hasselhoff tho :hysterical::hysterical:

[Nurse Tanya]

I make a huge batch of mashed potatoes. I leave the skin on half of them. Then put them on tupperware or reused margerine or cottage cheese containers. Label them and freeze them. Awesome. They freeze so well. You cannot tell they have been pre-frozen.

[hallshopper1]

If you run out of ideas, consider donating some to your local soup kitchen...with Thanksgiving coming up, they will need mashed potatoes!! There are so many more hungry people this year than in quite a long time, due to the economic situation.

[cori n wes mom]

I put mine indivdually in nylons. So you throw one down, tie it off, throw another one down the leg...tie it off, ect.... that helps keep them from going bad.

I do the same with onions.

[cintinative]

I like to roast potatoes in the oven. You just cut them up into bite size (1 inch) pieces, and sprinkle with coarse salt and pepper, toss with some vegetable oil (maybe 1 tablespoon for a large batch) and a teaspoon or so of melted butter and roast in a glass or metal pan for about 45 minutes to 1 hour at 450F or until fork tender.

Love the idea about cubing them, parboiling, then freezing!! In the past, I would probably have mashed them and froze them, but it makes so much more sense to freeze the cubes. That way it doesn't get dried out when you reheat it.

[Arie]

I put mine indivdually in nylons. So you throw one down, tie it off, throw another one down the leg...tie it off, ect.... that helps keep them from going bad.

I do the same with onions.

I never would have thought of this! Awesome idea!

(Plus, now I know what to do with all the nylons my mother insists on buying me. She keeps saying that one day I'll have to trade in my paint/glitter/glue/marker/clay covered jeans (from when I was a nanny) and wear a skirt. I told her she might as well buy me a skirt too, cause I don't own one to wear the nylons with :hysterical:)