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Name: Time to Spare Spuds
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: not set
Ingredients: 6 Potatoes baked; 1 cup Sour Cream; 1 cup Shredded Cheddar Cheese; 1 Green Onion chopped; 1/4 cup Milk; 2 tablespoons Butter melted; 1 teaspoon Parsley chop; 1 teaspoon Salt

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INGREDIENTS

6 Potatoes ; baked
1 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 Green Onion ; chopped
1/4 cup Milk
2 tablespoons Butter ; melted
1 teaspoon Parsley ; chop
1 teaspoon Salt

INSTRUCTIONS

1) Bake potatoes for 45-60 minutes at 425 degrees.

2) Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell.

3) In bowl, mash pulp until smooth.

4) Beat in sour cream, cheese, onion, milk, butter, parsley and salt.

5) Fill shells and brush with butter. Cover and refrigerate.

6) Wrap shells individually in plastic wrap; place in freezer containers and freeze.

7) To serve, thaw and place in ungreased dish. Bake uncovered at 400 derees for 20-25 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (1671g)
Recipe Makes: 1 Servings

Calories: 1989
Calories from Fat: 815 (41%)

Amt Per Serving		% DV

	Total Fat 90.6g	121 %
	Saturated Fat 56.8g	284 %
	Monounsaturated Fat 24.9g
	Polyunsanturated Fat 3.5g
Cholesterol 272.9mg		84 %
Sodium 1155.3mg		40 %
Potassium 5832.1mg		153 %
Total Carbohydrate 235.2g		69 %
	Dietary Fiber 28.2g	113 %
	Sugars, other 207g
Protein 66g		94 %
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: 1989

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