KITTENCAL'S STUFFED POTATOES (OAMC, FREEZER METHOD)

Steps:

• Prick a couple of holes in each potato with a fork.
• 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).
• 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 1 large egg, 1 yolk, 1/2 cup Parmesan cheese (or more if desired) 1 cup grated cheddar cheese and finely chopped green onions.
• Using a hand mixer beat on high speed until smooth.
• Add in seasoned salt and black pepper to taste.
• Place on a baking sheet, then fill each shell with potato mixture.
• Sprinkle the tops with a small amount parmesan cheese.
• Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set.
• Cool completely then freeze.
• TO SERVE; a day ahead remove 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, then return to oven for 5 minutes until the cheese has melted.
• The potatoes can also be heated in the microwave on HIGH until hot.