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6 large baked potatoes
1 cup sour cream
1 cup shredded Cheddar cheese
1 green onion, chopped
1/4 cup milk
2 tablespoons 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. Cover and refrigerate.
Wrap shells individually in plastic wrap. Place in freezer containers.
Freeze. May be frozen for up to one month.
When ready to prepare, thaw and place in an ungreased shallow baking dish.
Bake for 20-25 minutes uncovered at 400 degrees F or until golden and heated through.
Yield: 12 servings
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