Time To Spare Spuds - cooking recipe

Ingredients

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 or margarine, melted
1 Tbsp. chopped fresh parsley
1 tsp. salt
Additional melted butter or margarine

Preparation

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.