I wanted to do something similar to the twice baked potatoes. I found some seasonal paper drinking cups ($0.25 on clearance) for containers. These cups are the stiff paper ones, not waxy. They are from a party supply store. First I made a batch of my cheesy spinach potatoes. I filled the cups half way and placed them in a freezer bag, upright, until frozen. Once they are frozen, they no longer need to be upright.
When I am looking for a snack, I just take one out and pop it in the microwave for 2-3 minutes. Then just stir and eat! It is so good and it doesn't burn in the corners like store-bought! When my husband brings them for lunch, I just place a square of cling wrap and a rubber band to hold it in place! You could wrap the whole cup, it would just cost a little more. Don't worry about any ice crystals, shake them out or leave them in! A satisfying snack that leaves you happy and guilt-free. Enjoy.
I love this idea, Especially because, I thought it would be a great idea when I have my Kids or grandchildren pop in unexpectedly, And I need to cook things quickly for their hungry tummies. These are a great idea. And we all love twice baked potatoes! Thanks for sharing! :) Jackie, From Massachusetts
Hey I just tried it with green bean casserole and it works too! I would have never thought of using other foods! I am always trying to find quick and easy ways to eat(and serve) green vegetables, Thanks!
3 pounds russet potatoes, peeled and cut into 1/2-inch cubes 2 garlic cloves peeled 6 oz cream cheese, softened 2T butter 1/2 cup sour cream 2 cups shredded cheddar cheese, divided 1t garlic salt, 1t onion salt 1 package(10 oz) frozen chopped spinach, thawed and sqeezed dry Place the potatoes and garlic in large pan; cover with water. Cover pan and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. In a mixing bowl, mash potatoes and garlic with cream cheese and butter. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed. Spread into a 2-qt baking dish. Bake uncovered at 350 for 30 minutes, top with cheese and bake until cheese is melted. This recipe is from "The Best of Country cooking 2001" given by Michelle Grigsby, Beavercreek, Ohio
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I wanted to do something similar to the twice baked potatoes. I found some seasonal paper drinking cups ($0.25 on clearance) for containers. These cups are the stiff paper ones, not waxy. They are from a party supply store. First I made a batch of my cheesy spinach potatoes. I filled the cups half way and placed them in a freezer bag, upright, until frozen. Once they are frozen, they no longer need to be upright.
