Ingredients
-
7
-
1/2
-
3/4
-
1
-
1
-
1/2
-
1
-
6
-
1/8
-
2
-
1/2
-
-
-
-
Directions
Kittencal’s Stuffed Potatoes (Oamc, Freezer Method), I have been making these for years, and I always make lots to freeze! — The potatoes must be baked firstly, cooled completely then frozen, do not omit the eggs and warm the whipping cream with butter on top of the stove firstly, or the potato filling will not freeze properly and become soggy and soft when reheated — the amounts listed are for 7 jumbo russet potatoes, if you are making to freeze then you may easily double or triple the amounts, keeping the green onion amount as stated in recipe or you may increase slightly — the potatoes may be used right away or frozen, directions include method for both — purchase the jumbo russet potatoes for this , Thanks so much for this wonderful recipe! These are SO good!, Bought a large bag of huge potatoes last week and decided to give this a try It went together easy, we then ate one for dinner (one was plenty of TWO of us they are so big) and froze the rest for later The one we ate is so good, just what I was wanting Can’t wait to pull one from the freezer later to see how it comes out I’m going to keep some of these in the freezer from now on, always available for a quick dinner or unexpected guest Love the flavor that all blend so well together
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Prick a Couple of Holes in Each Potato With a Fork. |
|
2
Done
|
Bake Potatoes in a 350 Degree Oven Until Soft (if Your Potatoes Are Extra Big This Might Take About 1 Hour and 15 Minutes or More). |
|
3
Done
|
Let Cool For About 20-30 Minutes Then Slice About 1/2-Inch Off the Top Off Each Potato. |
|
4
Done
|
Carefully Scoop Out the Pulp With a Spoon Leaving About 1/4-in Potato Inside the Shell. |
|
5
Done
|
Place the Pulp Into a Large Bowl. |
|
6
Done
|
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. |
|
7
Done
|
Add 1 Large Egg, 1 Yolk, 1/2 Cup Parmesan Cheese (or More If Desired) 1 Cup Grated Cheddar Cheese and Finely Chopped Green Onions. |
|
8
Done
|
Using a Hand Mixer Beat on High Speed Until Smooth. |
|
9
Done
|
Add in Seasoned Salt and Black Pepper to Taste. |
|
10
Done
|
Place on a Baking Sheet, Then Fill Each Shell With Potato Mixture. |
|
11
Done
|
Sprinkle the Tops With a Small Amount Parmesan Cheese. |
|
12
Done
|
Bake in a 350 Degree F Oven For About 25 Minutes or Until the Potato Filling Is Set. |
|
13
Done
|
Cool Completely Then Freeze. |
|
14
Done
|
to Serve; a Day Ahead Remove from Freezer and Thaw the Potatoes in the Refrigerator Overnight. |
|
15
Done
|
Heat in a 300 Degree Oven Until Hot. |
