For me, this is the year of the stuffed vegetable for the freezer. I’ve made stuffed eggplant, red bell pepper, zucchini, and spaghetti squash. After buying a 42 pound box of Russet potatoes, I decided potatoes were next.
With all these potatoes (not including the 50 pound bag of smaller potatoes I bought) there was the usual freezing of the fries and mashed potatoes, making hash browns for the freezer/dehydrator, canning potatoes, and making baked potato soup. I also freeze potatoes in chunks and diced. I branched out this time and made stuffed baked potatoes, but with a twist.