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Salads - Soups - Sidedishes
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None
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Ingredients |
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6 large potatoes, baked
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1 cup sour cream
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1 cup cheddar cheese shredded
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1 green onions, chopped
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¼ cup milk
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2 TBS butter, melted
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1 TBS fresh parsley, chopped
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1 tsp salt
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additional melted butter
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Instructions |
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Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell.
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In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley and salt.
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Fill shells; brush with butter. Cover and refrigerate. Wrap shells individually in plastic wrap; place in ziplock bag. Freeze.
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To serve, thaw and place in an ungreased shallow baking dish. Bake uncovered at 400 for 20-25 minutes.
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Originally Submitted
1/3/2010
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You can add this Time to Spare Spuds recipe to your own private DesktopCookbook.
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