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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
6 large potatoes |
1 cup (8 ounces) sour cream |
1 cup (4 ounces) shredded cheddar cheese |
1 green onion, chopped |
1/4 cup milk |
2 tablespoons butter, melted |
1 tablespoon chopped fresh parsley |
1 teaspoon salt |
additional butter |
Directions:
1. 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.
2. 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.
3. Wrap shells individually in plastic wrap; place in freezer containers. Freeze. May be frozen for up to 1 month.
4. 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. Yield: 12 servings.
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