Kittencal's Stuffed Potatoes (Oamc, Freezer Method)

READY IN: 1hr 45mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prick a couple of holes in each potato with a fork.
  • 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).
  • Let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato.
  • Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
  • Place the pulp into a large bowl.
  • 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.
  • 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.
  • Using a hand mixer beat on high speed until smooth.
  • Add in seasoned salt and black pepper to taste.
  • Place on a baking sheet, then fill each shell with potato mixture.
  • Sprinkle the tops with a small amount parmesan cheese.
  • Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set.
  • Cool completely then freeze.
  • TO SERVE; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight.
  • Heat in a 300 degree oven until hot.
  • Remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted.
  • The potatoes can also be heated in the microwave on HIGH until hot.
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