Created by KittenCal on October 8, 2011
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.