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Time-to-Spare Spuds

 Time-to-Spare Spuds
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."
12 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • Wrap shells individually in plastic wrap; place in freezer
  • containers. Freeze. May be frozen for up to 1 month.
  • 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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Time-to-Spare Spuds (continued)

Nutritional Facts: 1 serving (1 each) equals 239 calories, 8 g fat (6 g saturated fat), 29 mg cholesterol, 297 mg sodium, 35 g carbohydrate, 3 g fiber, 7 g protein.