pondlady
01-03-2007, 12:52 PM
Oven: 350
1 Hour 15 Minutes
12 large russet potatoes
1/3 c whipping cream
1/2 c butter (can use more butter)
1 large egg
1 egg yolk
1/2 c grated parmesan cheese
7 green onions, finely chopped
1/8 t ground nutmeg
2-4 t seasoning salt (or to taste)
black pepper
grated parmesan cheese (any amount desired for the top)
grated old cheddar cheese (for top)
Prick a couple of holes in each potato with a fork. Bake potatoes 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” off the top off each potato. Carefully scoop out the pulp with a spoon leaving about 1/4” potato inside the shell. Place the pulp into a large bowl.
IMPORTANT: 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 c Parmesan cheese (or more if desired) and finely chopped green onions. (DO NOT omit the eggs AND warm the whipping cream with butter on top of the stove first, or the potato filling WILL NOT FREEZE properly and become soggy and soft when reheated.) 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 with grated parmesan cheese. Bake in a 350ºF 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. I am going to try these for our camping season in the spring.
1 Hour 15 Minutes
12 large russet potatoes
1/3 c whipping cream
1/2 c butter (can use more butter)
1 large egg
1 egg yolk
1/2 c grated parmesan cheese
7 green onions, finely chopped
1/8 t ground nutmeg
2-4 t seasoning salt (or to taste)
black pepper
grated parmesan cheese (any amount desired for the top)
grated old cheddar cheese (for top)
Prick a couple of holes in each potato with a fork. Bake potatoes 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” off the top off each potato. Carefully scoop out the pulp with a spoon leaving about 1/4” potato inside the shell. Place the pulp into a large bowl.
IMPORTANT: 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 c Parmesan cheese (or more if desired) and finely chopped green onions. (DO NOT omit the eggs AND warm the whipping cream with butter on top of the stove first, or the potato filling WILL NOT FREEZE properly and become soggy and soft when reheated.) 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 with grated parmesan cheese. Bake in a 350ºF 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. I am going to try these for our camping season in the spring.