TIME-TO-SPARE SPUDS

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

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 degrees for 20 - 25 minutes or until golden and heated through.

Makes 12 baked potato halves
Source: Quick Cooking magazine, January, 1998