Ingredients
6 large potatoes1 cup sour cream1 cup shredded cheddar cheese1 green onion, chopped1/4 cup whole milk2 tablespoons butter, melted1 tablespoon chopped fresh parsley1 teaspoon saltAdditional butter
Preparation
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell.
In a large bowl, mash pulp until smooth. Stir in the sour cream, cheese, onion, milk, butter, parsley and salt. Spoon into potato shells.; brush with butter. Cover and refrigerate.
Wrap shells individually in plastic wrap; place in freezer containers. Freeze. May be frozen for up to 1 month.
To use potato shells; Thaw in the refrigerator. Place in an ungreased shallow baking dish. Bake, uncovered, at 400° for 20-25 minutes or until golden and heated through.
