Make a meal of these by serving with a big green salad, a cup of chili, or a hearty sandwich.
6 Russet potatoes
1 (8 oz) carton sour cream
1 cup (4 oz.) shredded cheddar cheese
1 green onion, chopped
2 tablespoon fresh parsley or 1 teaspoon dried
1 teaspoon salt
3 tablespoon butter
¼ cup milk
1. Scrub potatoes; rub skins with shortening or olive oil for softer skins (optional). Prick with a fork to allow steam to escape. Bake in a 400° oven until tender, 50-60 minutes.
2. Cool potatoes 10 minutes.
3. Cut a thin slice off the top of each potato; carefully scoop out the pulp into a large bowl, leaving the shell intact.
4. With a hand mixer mix the pulps to remove large lumps.
5. Beat in the remainder of the ingredients and mix until smooth and fluffy, about ½ minute.
6. Spoon back into the potato shells.
7. Refrigerate until ready to use (2 days) or freeze (see below) for up to 2 months.
To Reheat: Bake, uncovered in a preheated 400° oven until golden and heated through about 20 minutes if refrigerated, 45-60 minutes if frozen.
To freeze: I make these using 5 pound bags of potatoes. Adjusting the ingredients according to the number of potatoes I have in the bag. I mix them up and place them on cookie sheets in the freezer. Once they are frozen you can store them in freezer containers. These are awesome for entertaining or lunch. You can also defrost these in the microwave on the defrost setting and then bake in the oven at 400° for 20 minutes.