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6 medium baking potatoes vegetable oil 1/2 c. butter or margarine, softened 1/4 c. milk 2 c. sour cream 1 tsp. chopped fresh parsley 1/2 tsp. salt 1/4 tsp. pepper 2 c. shredded Cheddar cheese (1/2 c. reserved) Wash potatoes and rub with oil. Bake at 400 for 1 hour or until done. Cut potatoes in half lengthwise. Scoop out pulp, leaving shells intact. Mash pulp; stir in butter, milk, sour cream, parsley, salt, pepper, and 1 1/2 cups cheese. Stuff shells with potato mixture and sprinkle with 1/2 cup shredded cheese. Bake at 350 for 20 minutes. Note: These may be made ahead of time, refrigerated, and baked later. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |