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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 individally in plastic wrap; place in freezer containers. Freeze. To serve, thaw and place in an ungreased shallow for 20-25 minutes or until golden and heated through. May be frozen for up to 1 month. Recipe by: Quick Cooking - Premier Issue Posted to MC-Recipe Digest V1 #1019 by Carol Taillon
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 88 (87%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 21.6mg||7 %|
|Sodium 72.2mg||2 %|
|Potassium 41.2mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.8g|
|Protein 2.8g||4 %|
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Calories per serving: 101
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