Time-to-Spare Spuds Recipe

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Time-to-Spare Spuds Recipe

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4 1
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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."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 6 large potatoes, baked
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 green onion, chopped
  • 1/4 cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • Additional melted butter or margarine

Directions

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° for 20-25 minutes or until golden and heated through. May be frozen for up to 1 month. Yield: 12 servings.
Originally published as Time-to-Spare Spuds in Quick Cooking May/June 1998, p21

Nutritional Facts

1 each: 239 calories, 8g fat (6g saturated fat), 29mg cholesterol, 297mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 7g protein.

  • 6 large potatoes, baked
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 green onion, chopped
  • 1/4 cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • Additional melted butter or margarine
  1. 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° for 20-25 minutes or until golden and heated through. May be frozen for up to 1 month. Yield: 12 servings.
Originally published as Time-to-Spare Spuds in Quick Cooking May/June 1998, p21

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