Time to spare spuds
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Potatoes; baked |
| 1 | cup | Sour cream |
| 1 | cup | Shredded cheddar cheese |
| 1 | Green onion; chopped | |
| ¼ | cup | Milk |
| 2 | tablespoons | Butter or margarine; melted |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | teaspoon | Salt |
| Additional melted butter or margarine | ||
Directions
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