Time To Spare Spuds
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INGREDIENTS
- 1 c Sour cream
- 1 tb Chopped fresh parsley
- 1/4 c milk
- Additional melted butter or
- 2 tb Butter or Margarine ; Melted
- 1 ts Salt
- 6 lg Potatoes; baked
- 1 c Cheddar cheese ; shredded
- 1 Green onion; chopped
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (31g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 101 | ||
| Calories from Fat: 88 (87%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 101
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