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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!

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