Kittencal's Stuffed Potatoes (oamc, Freezer Method)

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 7
• 7 jumbo russet potatoes
• 1/2 cup whipping cream
• 3/4 cup butter (can use more butter)
• 1 large egg
• 1 egg yolk
• 1/2 cup grated parmesan cheese
• 1 cup grated cheddar cheese
• 6 green onions, finely chopped (or to taste)
• 1/8 teaspoon ground nutmeg
• 2 teaspoons seasoning salt (or to taste)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• grated old cheddar cheese (for top)

Recipe

• 1 prick a couple of holes in each potato with a fork.
• 2 bake potatoes in a 350 degree oven until soft (if your potatoes are extra big this might take about 1 hour and 15 minutes or more).
• 3 let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato.
• 4 carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
• 5 place the pulp into a large bowl.
• 6 in a saucepan heat the whipping cream with butter over low heat until the butter has melted; cool for about 15 minutes, then pour over the potato pulp.
• 7 add 1 large egg, 1 yolk, 1/2 cup parmesan cheese (or more if desired) 1 cup grated cheddar cheese and finely chopped green onions.
• 8 using a hand mixer beat on high speed until smooth.
• 9 add in seasoned salt and black pepper to taste.
• 10 place on a baking sheet, then fill each shell with potato mixture.
• 11 sprinkle the tops with a small amount parmesan cheese.
• 12 bake in a 350 degree f oven for about 25 minutes or until the potato filling is set.
• 13 cool completely then freeze.
• 14 to serve; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight.
• 15 heat in a 300 degree oven until hot.
• 16 remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted.
• 17 the potatoes can also be heated in the microwave on high until hot.