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    Time to Spare Spuds


    Source of Recipe


    Taste of Home, Dorothy Bateman

    List of Ingredients





    6 large potatoes, baked
    1 cup sour cream
    1 cup shredded cheddar cheese
    1 green onion, chopped
    1/4 cup milk
    2 tablespoons butter, melted
    1 tablespoon fresh parsley, chopped
    1 teaspoon salt
    additional melted butter

    Recipe



    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 individually in plastic wrap; place in freezer containers. Freeze. To serve, that and place in an ungreased shallow baking dish. Bake uncovered, at 400ºF for 20-25 mins or until golden and heated through. May be frozen for up to 1 month.

 

 

 

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