Kittencal's Stuffed Potatoes (Oamc, Freezer Method)

{ "@type": "ItemList", "itemListElement": [ "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." ] }