Kittencal's Twice Baked Potatoes (For Freezer/OAMC)
Created by KittenCal on October 8, 2011
- Servings: 14
- Prep Time: 90m
- Cook Time: 25m
- Recipe #324
Ingredients
- 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)
How to Make
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Step 1: Prick a few holes in each potato with a fork.
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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).
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Step 3: Let cool for about 20-30 minutes then slice in half.
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Step 4: Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
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Step 5: Place the pulp into a large bowl.
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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.
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Step 7: Add the egg yolks and nutmeg; beat using an electric mixer on medium speed until smooth.
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Step 8: Mix in 1 cup cheddar cheese and finely chopped green onions.
How to Make
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Step 9: Season with salt then black pepper to taste.
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Step 10: Fill each potato shell with the mashed potato mixture.
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Step 11: Place on a baking sheet,
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Step 12: Sprinkle the tops with a small amount parmesan cheese.
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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.
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Step 14: If serving right away sprinkle the tops of each hot potato with cheddar cheese and allow to melt.
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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.
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Step 16: A day before serving remove potato/s from freezer and thaw the potatoes in the refrigerator overnight.
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Step 17: Heat in a preheated 300 degree F oven until hot.
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Step 18: Remove from oven then sprinkle with grated cheddar cheese and allow to melt.