Time to spare spuds

Yield: 12 Servings

Measure Ingredient
6 larges Potatoes; baked
1 cup Sour cream
1 cup Shredded cheddar cheese
1 \N Green onion; chopped
¼ cup Milk
2 tablespoons Butter or margarine; melted
1 tablespoon Chopped fresh parsley
1 teaspoon Salt
\N \N Additional melted butter or margarine

Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley and salt. Fill shells; brush with butter.

Cover and refrigerate. Wrap shells individally in plastic wrap; place in freezer containers. Freeze. To serve, thaw and place in an ungreased shallow for 20-25 minutes or until golden and heated through. May be frozen for up to 1 month.

Recipe by: Quick Cooking - Premier Issue Posted to MC-Recipe Digest V1 #1019 by Carol Taillon <taillon@...> on Jan 17, 1998

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