1 cup (8 ounces) sour cream
1 cup (4 ounces) 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; brush with the additional butter.
Makes 12 servings.
To Freeze:
Cover and refrigerate to cool. Wrap shells individually in plastic wrap; place in freezer containers. Freeze. May be frozen for up to 1 month
To Serve:
Thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20 to 25 minutes or until golden and heated through.