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1
Prick a couple of holes in each potato with a fork.
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2
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).
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3
Let cool for about 20-30 minutes then slice about 1/2-inch off the top off each potato.
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4
Carefully scoop out the pulp with a spoon leaving about 1/4-in potato inside the shell.
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5
Place the pulp into a large bowl.
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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.
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7
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.
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8
Using a hand mixer beat on high speed until smooth.
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9
Add in seasoned salt and black pepper to taste.
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10
Place on a baking sheet, then fill each shell with potato mixture.
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11
Sprinkle the tops with a small amount parmesan cheese.
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12
Bake in a 350 degree F oven for about 25 minutes or until the potato filling is set.
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13
Cool completely then freeze.
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14
TO SERVE; a day ahead remove from freezer and thaw the potatoes in the refrigerator overnight.
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15
Heat in a 300 degree oven until hot.
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16
Remove from oven then sprinkle with grated cheddar cheese, then return to oven for 5 minutes until the cheese has melted.
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17
The potatoes can also be heated in the microwave on HIGH until hot.
