Best 5 Kittencals Stuffed Potatoes Oamc Freezer Method Recipes

KITTENCAL'S STUFFED POTATOES (OAMC, FREEZER METHOD)

Steps:

• Prick a couple of holes in each potato with a fork.
• Bake potatoes in a 350 degree oven until soft (if your potatoes are extra big this might take about 1 hour and 15 minutes or more).
• Let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato.
• Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
• Place the pulp into a large bowl.
• In a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp.
• Add 1 large egg, 1 yolk, 1/2 cup Parmesan cheese (or more if desired) 1 cup grated cheddar cheese and finely chopped green onions.
• Using a hand mixer beat on high speed until smooth.
• Add in seasoned salt and black pepper to taste.
• Place on a baking sheet, then fill each shell with potato mixture.
• Sprinkle the tops with a small amount parmesan cheese.
• Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set.
• Cool completely then freeze.
• TO SERVE; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight.
• Heat in a 300 degree oven until hot.
• Remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted.
• The potatoes can also be heated in the microwave on HIGH until hot.

KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE

Steps:

• In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
• Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
• For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
• In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
• Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
• Bake covered with foil for about 1 hour at 350 degrees F.
• Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
• Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

KITTENCAL'S MAKE-AHEAD MASHED POTATOES

Steps:

• Butter a 13 x 9-inch casserole dish.
• Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
• Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
• Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
• Spread the mixture into prepared baking dish.
• If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
• Cover and refrigerate for up to 3 days.
• When ready to bake set oven to 350 degrees F.
• Bake uncovered for about 25-30 minutes or until hot.
• If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

KITTENCAL'S FLUFFY MASHED POTATOES

Steps:

• Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
• Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
• Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
• Add in the eggs and continue to mash or mix until fluffy.
• Season with salt and pepper to taste.

KITTENCAL'S EASY GNOCCHI

Steps:

• Boil water in a medium pot until at a light simmer.
• Meanwhile pour about 3-4 tablespoons oil in a medium bowl.
• Place the instant potato flakes, garlic powder and salt in a medium bowl; add in hot water and stir with a spoon until thickened (about 1 minute).
• Mix in beaten eggs until combined.
• Add in 1-1/2 cups flour and mix well to create a manageable dough (if the mixture seems too moist add in a small amount more of flour until the dough holds together, you may need up to 2 cups flour).
• Using hands gently knead the dough until smooth.
• Using floured hands pinch off a little over 1 tablespoon of dough then roll into a ball or desired shape (at this point you may freeze).
• Drop into the simmering water until they rise to the top (this will only take about 2-3 minutes).
• Remove with a slotted spoon and place into the oiled bowl.