Side Dish Recipes
Time-to-Spare Spuds
Yield: 12 servings
Ingredients
- 6 large baked potatoes
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1 green onion, chopped
- 1/4 cup milk
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- Additional melted butter
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. 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 to 25 minutes uncovered at 400 degrees F or until golden and heated through.