| 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
<taillon@access.mountain.net> on Jan 17, 1998
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