Preparation:
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 butter. Cover and refrigerate. Wrap shells individually in plastic wrap; place in freezer containers. Freeze.
To serve, thaw and place in an ungreased shallow baking dish. Bake, uncovered, at 400 degrees for 20 - 25 minutes or until golden and heated through. |
