6 large potatoes, baked
1 c. (8 oz) sour cream
1 c. (4 oz.) shredded cheddar cheese
1 green onion, chopped
1/4 c. milk
2 tbsp. butter, melted
1 tbsp. chopped fresh parsley
1 tsp. 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°F for 20 - 25 minutes or until golden and heated through. May be frozen for up to 1 month. YIELD: 12 Servings.