| potatoes |
5 lbs. |
10 lbs. |
15 lbs. |
20 lbs. |
25 lbs. |
30 lbs. |
| butter |
4 T. |
8 T. |
12 T. |
16
T. |
20 T. |
24 T. |
| olive oil |
4
T. |
8
T. |
12
T. |
16
T. |
20
T. |
24
T. |
| chopped garlic |
1/2 c. |
1
c. |
1
1/2 c. |
2
c. |
2
1/2 c. |
3
c. |
|
milk
|
1/2
c. |
1
c. |
1
1/2 c. |
2
c. |
2
1/2 c. |
3
c. |
| butter (for serving) |
4
T. |
8
T. |
12
T. |
16
T. |
20
T. |
24
T. |
Assembly Directions:
Scrub potatoes, removing any bad portions with a knife and prick 5 or 6 times
with the tip of a sharp knife. Bake the potatoes in a preheated 425 degree oven
for about 75 minutes. Cool the potatoes at least until they are easily handled.
Melt the butter with the oil in a non-stick saucepan over medium heat. Add the
garlic and sauté until golden, about 10 minutes. Watch the garlic closely, as
it scorches easily. Remove the garlic and butter mixture from the heat and allow
it to cool.
Cut the cooled potatoes in half and carefully scoop the insides into a bowl,
leaving an empty shell. Add the garlic mixture to the bowl of potatoes and mash
by hand or with an electric mixer. Add milk and continue mashing. Add more milk
if needed, but not any more than necessary. The more milk you add, the softer
the thawed potato filling will be. Fill the shells with the potato mixture.
Serving
and Freezing Directions:
To serve immediately, melt the additional butter and brush on top of the filled
potato shells. Bake at 375 degrees for about 25 minutes. To Freeze, put filled
potato shells on a baking sheet and place in the freezer. When frozen, place
the potatoes in a freezer bag or freezer container. To serve, take out as many
as needed, defrost and follow the directions for serving immediately.
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
This site developed and maintained by
Nexis Technical Services, Inc.
This page was last updated on
Wednesday, June 11, 2008.
Copyright 2008 - 30 Day Gourmet. All rights
reserved.
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