| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 12 | Servings | ||
INGREDIENTS
| 6 | lg | Potatoes; baked |
| 1 | c | Sour cream |
| 1 | c | Shredded cheddar cheese |
| 1 | Green onion; chopped | |
| 1/4 | c | Milk |
| 2 | tb | Butter or margarine; melted |
| 1 | tb | Chopped fresh parsley |
| 1 | ts | Salt |
| Additional melted butter or margarine |
INSTRUCTIONS
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 <[email protected]> on Jan 17, 1998
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