6 lg potatoes, baked
1 cup (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese
1 green onion, chopped
1/4 cup milk
2 tbs butter OR margarine, melted
1 tbs chopped fresh parsley
1 tsp 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 & salt. fill shells; brush with butter. cover and refrigerate. wrap shells individually in plastic wrap; place in freezer containers. freeze. to serve, thaw & place in an ungreased shallow baking dish. bake, uncovered, at 400 degrees for 20-25 minutes, or until golden & heated through. can be frozen 1 month.

12 servings