Kittencal'S Stuffed Potatoes (Oamc, Freezer Method)

Name: Kittencal'S Stuffed Potatoes (Oamc, Freezer Method)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 jumbo russet potatoes, 1/2 cup whipping cream, 3/4 cup butter (can use more butter), 1 large egg, and more.

Yes, Kittencal'S Stuffed Potatoes (Oamc, Freezer Method) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!