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

Here's how you make Kittencal's Twice Baked Potatoes (For Freezer/OAMC)
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  • Servings: 14
  • Prep: 90m
  • Cook: 25m
    • The following recipe serves 14 people.

Ingredients

The ingredients are:
  • 4 to 5 pounds russet potatoes (7 jumbo size, skins rinsed and scrubbed)
  • 1/2 cup heavy whipping cream (33-35%)
  • 3/4 cup butter, cut into cubes (no substitutes)
  • 2 egg yolks
  • 1/8 teaspoon ground nutmeg
  • 1 cup cheddar cheese, shredded
  • 6 green onions, finely chopped (or to taste)
  • 2 teaspoons salt, or to taste
  • Fresh ground black pepper, or to taste
  • Shredded cheddar cheese (to sprinkle on top of the hot potatoes after baking)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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