Using Mr T's crispy skin tater recipe I whipped up a bunch of twice baked taters to vac pac and freeze. They freeze and reheat easily, In fact you can reheat them right in the vac pac bag.
Oiled and seasoned. I did six taters total. Seasoned three at a time.
Out of the oven and ready for scooping and mixing.
Fresh chives from the garden
Chopped Smoked Hatch Chile. Also added smoked pepper jack and smoked cheddar.
Ready for the freezer. You need to freeze these prior to vac-packing! A couple hours or overnight will do.
Packed and ready for the freezer. I use the premium bags from Vacuum Sealers Unlimited. They have a pouch that you can slip a label into prior to sealing. Works better when the food you are sealing is flat!
Oiled and seasoned. I did six taters total. Seasoned three at a time.
Out of the oven and ready for scooping and mixing.
Fresh chives from the garden
Chopped Smoked Hatch Chile. Also added smoked pepper jack and smoked cheddar.
Ready for the freezer. You need to freeze these prior to vac-packing! A couple hours or overnight will do.
Packed and ready for the freezer. I use the premium bags from Vacuum Sealers Unlimited. They have a pouch that you can slip a label into prior to sealing. Works better when the food you are sealing is flat!
Last edited:
