Kittencal's Stuffed Potatoes (OAMC, Freezer Method)
I have been making these for years, and I always make lots to freeze! The potatoes must be baked firstly, cooled completely then frozen, do not omit the eggs and warm the whipping cream with butter on top of the stove firstly, or the potato filling will not freeze properly and become soggy and soft when reheated the amounts listed are for 7 jumbo russet potatoes, if you are making to freeze then you may easily double or triple the amounts, keeping the green onion amount as stated in recipe or you may increase slightly the potatoes may be used right away or frozen, directions include method for both purchase the jumbo russet potatoes for this.
I have been making these for years, and I always make lots to freeze! The potatoes must be baked firstly, cooled completely then frozen, do not omit the eggs and warm the whipping cream with butter on top of the stove firstly, or the potato filling will not freeze properly and become soggy and soft when reheated the amounts listed are for 7 jumbo russet potatoes, if you are making to freeze then you may easily double or triple the amounts, keeping the green onion amount as stated in recipe or you may increase slightly the potatoes may be used right away or frozen, directions include method for both purchase the jumbo russet potatoes for this.
- 1 large egg
- 1 egg yolk
- 1/2 cup grated parmesan cheese
- 1/8 teaspoon ground nutmeg
- 1/2 cup whipping cream
- 1 cup grated cheddar cheese
- 1/2 teaspoon fresh ground black pepper (or to taste)
- 7 jumbo russet potatoes
- 3/4 cup butter (can use more butter)
- 6 green onions finely chopped (or to taste)
- 2 teaspoons seasoning salt (or to taste)
- grated old cheddar cheese (for top)
- Carbohydrate 1.61046201951661 g
- Cholesterol 88.9971428661109 mg
- Fat 10.2494445768183 g
- Fiber 0.342142844593132 g
- Protein 7.67809176006622 g
- Saturated Fat 6.04955019392944 g
- Serving Size 1 1 serving(s) (49g)
- Sodium 186.567472598429 mg
- Sugar 1.26831917492347 g
- Trans Fat 0.622460110039376 g
- Calories 128 calories
Step-by-step
- 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.
Kittencal's Stuffed Potatoes: A Freezer-Friendly Family Favorite
As a busy mom, time is my most precious commodity. That's why I'm always on the lookout for recipes that are both delicious and convenient. These stuffed potatoes fit the bill perfectly. I've been making them for years, and they've become a staple in our household – a comforting, crowd-pleasing dish that's easy to whip up, even on the busiest of weeks. The best part? They freeze beautifully, so I can always have a quick and satisfying meal on hand.
The secret to perfectly freezing these stuffed potatoes lies in a few simple steps. First, ensure your potatoes are fully baked and completely cooled before freezing to prevent them from becoming soggy. Trust me on this; the extra cooling time is crucial for achieving the best results. Don't skip warming the whipping cream and butter – it’s a key step in preventing a watery mess when reheating. I typically make a large batch, enough for several meals, and store them in the freezer for those nights when I’m short on time but crave a warm, hearty dish.
The recipe itself is surprisingly flexible. I often adjust the cheese to whatever I have on hand, sometimes adding a mix of cheddar, parmesan, and even a little Monterey Jack for a bit of extra flavor. The green onions provide a fresh, herbaceous note, cutting through the richness of the potatoes and cheese. Feeling adventurous? Experiment with different herbs and spices. A sprinkle of chives or a dash of paprika would add a nice touch. The possibilities are endless!
Beyond the Freezer: While freezing is my go-to method, these stuffed potatoes are equally delicious when made fresh. Perfect for a weekend brunch or a cozy weeknight dinner, they always impress. Serve them alongside a simple green salad for a well-rounded meal. The beauty of this recipe lies in its simplicity and versatility. It's a true testament to the fact that delicious food doesn't have to be complicated or time-consuming.
Serving Suggestions: These stuffed potatoes are incredibly versatile and can be adapted to suit any occasion. They're a fantastic centerpiece for a family dinner, a comforting meal after a long day, or even a sophisticated appetizer for a party. Serve them as is, or get creative with toppings. A dollop of sour cream or Greek yogurt adds a creamy tang, while crispy bacon bits provide a salty crunch. For a vegetarian option, consider adding roasted vegetables such as broccoli or peppers to the potato mixture. The options are truly limitless.
Tips and Tricks for Success:
- Potato Selection: Use large russet potatoes for the best results. Their fluffy texture is ideal for stuffing.
- Baking Time: Baking time will vary depending on the size of your potatoes. Always check for doneness with a fork – they should be easily pierced.
- Cooling Time: Allowing the potatoes to cool completely before freezing is essential to prevent sogginess. Patience is key here!
- Make Ahead: The potato mixture can be made ahead of time and stored in the refrigerator for up to 2 days before baking. This is perfect for meal prepping.
- Freezing Tips: Once the stuffed potatoes have cooled completely, wrap them individually in plastic wrap and then place them in a freezer bag for optimal storage.
- Reheating: Oven reheating is my preferred method for achieving the best texture, but microwaving is a quick option for a single serving.
These stuffed potatoes are more than just a recipe; they’re a testament to the power of simple ingredients transformed into something truly special. They're a dish I can always rely on to nourish my family and bring a smile to everyone's face. Give them a try, and I’m confident they’ll quickly become a favorite in your kitchen too!
