Kitten’s Twice-Baked Potatoes (Freezer Option)

Written By: kittencal on September 25, 2009 No Comment

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These freeze wonderful but the potatoes must be baked firstly cooled completely before freezing, the amounts listed are for 7 large potatoes if you are making them to freeze you may easily double amounts, the potatoes may be used right away or frozen and the directions include method for both, purchase only russet potatoes for this, for more flavor add in 1/2 cup freshly grated Parmesan cheese if desired

Yield 7 potatoes

Ingredients:

7 jumbo russet potatoes (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 shredded cheddar cheese
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)

Instructions:—————————————-

Prick a few holes in each potato with a fork.
Bake potatoes in a preheated 350 degree F oven until tender and a knife slides in the potato easily (if your potatoes are extra big this might take more time).
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 the egg yolks and nutmeg; beat using an electric mixer on medium speed until smooth.
Mix in 1 cup grated cheddar cheese and finely chopped green onions.
Season with salt then black pepper to taste.
Fill each potato shell with the mashed potato mixture.
Place on a baking sheet,
Sprinkle the tops with a small amount parmesan cheese.
Bake in a preheated 350 degree F oven for about 25 minutes or until the tops are golden brown and the filling is set.
If serving right away sprinkle the tops of each hot potato with cheddar cheese and allow to melt.
To freeze omit the cheddar cheese, cool completely then freeze on a tray, when completely frozen wrap each potato in foil to prevent freezer odors and freezer burn.
A day before serving remove potato/s 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 and allow to melt.