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Stuffed: Time to Spare Spuds

Source of Recipe

Taste of Home, Dorothy Bateman


Recipe Introduction

These can be made ahead and frozen.

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, melte
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.