Kittencal'S Stuffed Potatoes (Oamc, Freezer Method) - cooking recipe

Ingredients

7 jumbo russet potatoes
1/2 cup whipping cream
3/4 cup butter (can use more butter)
1 large egg
1 egg yolk
1/2 cup grated parmesan cheese
1 cup grated cheddar cheese
6 green onions, finely chopped (or to taste)
1/8 teaspoon ground nutmeg
2 teaspoons seasoning salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
grated old cheddar cheese (for top)

Preparation

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.