Best Potato Bundles Recipes

GRILLED POTATO BUNDLES

Steps:

• Preheat a grill to medium-high heat.
• Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles.
• Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.

RED POTATO BUNDLES

Steps:

• Place the potatoes, onion and garlic on two pieces of heavy-duty foil (about 12 in. square); top with rosemary, salt, pepper and cheese. Drizzle with oil. Fold in edges of foil and seal tightly., Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender. Carefully open foil to allow steam to escape.

POTATO AND CABBAGE BUNDLES

Steps:

• Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
• Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
• Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.
• Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
• Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
• Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
• Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
• Transfer stuffed leaves to plates using parchment overhangs.

BACON POTATO BUNDLES

Steps:

• Place the potatoes on four pieces of greased heavy-duty aluminum foil. Place onion and green pepper between potato quarters; top with bacon. Sprinkle with salt and pepper. Wrap in foil. Grill, covered, over medium-high heat for 40-50 minutes or until the potatoes are tender, turning once.

HASH BROWN POTATO BUNDLES

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Spray or butter part of the foil before adding the frozen hash brown patty on the square of heavy-duty aluminum foil.
• Top each hash brown patty with 1 tablespoon butter, 1 slice onion, 1/4 teaspoon bouillon granules and 1/4 teaspoon dill weed(I use way less); sprinkle with salt and pepper.
• Bring edges of aluminum foil to center; tightly seal top and sides.
• Bake for 35 to 45 minutes or until potatoes are fork tender.
• GRILLING DIRECTIONS:.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Place packets on grill.
• Cover; grill, turning occasionally, until potatoes are fork tender (15 to 20 minutes).

DILLY RED POTATO BUNDLES

Steps:

• In a large bowl, combine the first five ingredients. For each of four bundles, place 2 cups potatoes mixture on a double thickness heavy-duty foil (about 18 in. x 12 in.). Dot with butter. Fold foil around potato mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

POTATO BUNDLES

Steps:

• 1. Peel and slice potatoes and carrots 1/4" thick.Par-boil in pot of salted water 5 min.Drain.Peel and chop onion. Set aside.
• 2. Mix 1 cup water and tobasco sauce to taste in small cup or glass.Assemble all ingredients on work surface together.
• 3. Using non stick alum. foil, each sheet 12 in. square, tear off 6 sheets.Assemble bundles in this order... 1 scoop potatoes and carrots on bottom followed by onions to taste. Add 1 tbsp butter on top 2 tbsp water/tobasco mixture and salts and pepper to taste.
• 4. Gather corners of foil on top to make bundles and twist top tight. Bake in 350 oven for 30 min. or place on grill indirect heat fo 30/40 min.

POTATO AND CABBAGE BUNDLES RECIPE | EPICURIOUS.COM

Steps:

• Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
• Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
• Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.
• Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
• Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
• Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
• Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
• Transfer stuffed leaves to plates using parchment overhangs.
• Cooks' note:
• Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.