TIME-TO-SPARE SPUDS

Time-to-Spare Spuds image

Reports Dorothy Bateman of Carver, Massachusetts, "These creamy pre-filled potato shells can be quickly thawed, then baked as a side dish to go with a steak or any meat."

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

6 large potatoes
1 cup sour cream
1 cup shredded cheddar cheese
1 green onion, chopped
1/4 cup whole milk
2 tablespoons butter, melted
1 tablespoon chopped fresh parsley
1 teaspoon salt
Additional butter

Steps:

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.

Nutrition Facts : Calories 239 calories, Fat 8g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.