Recipe - Time To Spare Spuds

6 lg Potatoes; baked
1 cup Sour cream
1 cup Shredded cheddar cheese
1 Green onion; chopped
One fourth cup Milk
2 tablespoon Butter or margarine; melted
1 tablespoon Chopped fresh parsley
1 teaspoon Salt
Additional melted butter or
margarine

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 2025 minutes or until golden and heated through. May be frozen
for up to 1 month.

Recipe by: Quick Cooking Premier Issue

Posted to MCRecipe Digest V1 #1019 by Carol Taillon
taillon@access.mountain.net on Jan 17, 1998