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