Kittencal's Twice Baked Potatoes (For Freezer/OAMC)

Prep Time
Cook Time
1h 55m
Ready In

"These freeze wonderful but the potatoes must be baked firstly cooled completely before freezing don’t think about freezing them before cooking or you will have a watery filling! The potatoes may be served right away or frozen and the directions include method for both, purchase only russet potatoes for this and the largest you can find, for more flavor add in 1/2 cup freshly grated Parmesan cheese if desired, prep time includes 1 hour baking the potatoes"

Original recipe yields 14 servings


  • Serving Size: 1 (192.3 g)
  • Calories 326.7
  • Total Fat - 22.3 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 413.2 mg
  • Sodium - 517 mg
  • Total Carbohydrate - 22.1 g
  • Dietary Fiber - 3.2 g
  • Sugars - 1.9 g
  • Protein - 10.1 g
  • Calcium - 136.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0.2 mg

Step 1

Prick a few holes in each potato with a fork.

Step 2

Bake potatoes in a preheated 350 degree F oven until tender and a knife slides in the potato easily (jumbo potatoes could take over an hour).

Step 3

Let cool for about 20-30 minutes then slice in half.

Step 4

Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.

Step 5

Place the pulp into a large bowl.

Step 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.

Step 7

Add the egg yolks and nutmeg; beat using an electric mixer on medium speed until smooth.

Step 8

Mix in 1 cup cheddar cheese and finely chopped green onions.

Step 9

Season with salt then black pepper to taste.

Step 10

Fill each potato shell with the mashed potato mixture.

Step 11

Place on a baking sheet,

Step 12

Sprinkle the tops with a small amount parmesan cheese.

Step 13

Bake in a preheated 350 degree F oven for about 25 minutes or until the tops are golden brown and the filling is set.

Step 14

If serving right away sprinkle the tops of each hot potato with cheddar cheese and allow to melt.

Step 15

To freeze; omit the cheddar cheese on top, cool completely then freeze on a tray, when completely frozen wrap each potato in foil to prevent freezer odors and freezer burn.

Step 16

A day before serving remove potato/s from freezer and thaw the potatoes in the refrigerator overnight.

Step 17

Heat in a preheated 300 degree F oven until hot.

Step 18

Remove from oven then sprinkle with grated cheddar cheese and allow to melt.

Tips & Variations

No special items needed.



These are so tasty and easy to put together which is a plus!! I did not freeze these as I was making these for a pot luck diner but will definitely be making these again and freezing them for our next get together.

review by:
(27 Aug 2016)