Time To Spare Spuds

From the kitchen of Stacey Wilhelmsen

6 large potatoes, baked
1 C sour cream
1 C shredded cheddar cheese
1 green onion, chopped
¼ C milk
1 T parsley
1 tsp salt

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. 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.