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The recipe is so simple and quick that I didn’t even try freezing them. But I think it’s possible. When you’re ready to bake them, try these steps for best results: 1. Bake from Frozen: Avoid thawing them, as this could cause the potato mixture to become soft. Instead, bake them directly from frozen. 2. Bake at a Slightly Lower Temperature Initially: Start at around 160°C (320°F) for about 10-15 minutes to ensure the mozzarella inside heats through gradually. 3. Finish with a Higher Temperature: Then, increase the temperature to 200°C (390°F) for another 10-15 minutes or until they’re golden and crispy. This method should help keep them firm on the outside and melty in the middle without becoming mushy.
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How well do you think the first recipe would freeze?🙂 I wonder if they would stay firm if baked from frozen so they don't get mushy???
The recipe is so simple and quick that I didn’t even try freezing them. But I think it’s possible.
When you’re ready to bake them, try these steps for best results:
1. Bake from Frozen: Avoid thawing them, as this could cause the potato mixture to become soft. Instead, bake them directly from frozen.
2. Bake at a Slightly Lower Temperature Initially: Start at around 160°C (320°F) for about 10-15 minutes to ensure the mozzarella inside heats through gradually.
3. Finish with a Higher Temperature: Then, increase the temperature to 200°C (390°F) for another 10-15 minutes or until they’re golden and crispy.
This method should help keep them firm on the outside and melty in the middle without becoming mushy.