Shelly's Recipe

MAKE AHEAD FREEZER TWICE BAKED POTATOES

Category: Potatoes

6 large potatoes, baked
1 cup sour cream
1 cup shredded sharp cheddar cheese
1 green onion, chopped
1/4 cup milk
2 tbsp butter, melted
1 tbsp chopped parsley
1 tsp salt
Pepper, to taste

Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in remaining ingredients and then fill shells; brush with butter. Cover and refrigerate.

Wrap individual potatoes with plastic warp and place in freezer containers. Freeze. (Can be frozen for up to 1 month.)

To serve: thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 for 20-25 minutes or until golden and heated through.