-
1
Scrub the best sized 12 potatoes in the bag. Poke each with a fork and bake in oven at 375 degrees for 35-40 minutes.
-
2
While those bake, peel the rest of the potatoes and boil until soft. Drain.
-
3
Cut baked potatoes lengthwise and scoop insides into a bowl. You should end up with 24 shells. Place these on cookie sheets.
-
4
In mixer with wire whisk, combine one package cream cheese, one stick butter, and 1/2 cup sour cream until blended.
-
5
Add scooped insides of baked potatoes and a little less than half of the boiled potatoes and mix on low speed.
-
6
Add some milk and mix until it is the consistency you like.
-
7
Add garlic powder, parsley or chives, and salt. I just add it until it tastes good. I think about 1 1/2 teaspoons of each.
-
8
Fold in half of the shredded cheddar. You can use more or less, whatever you like.
-
9
Fill shells heaping and bake at 375 degrees for 20 minutes or until tops start to brown.
-
10
While those bake, repeat the recipe with the rest of the boiled potatoes. Place mixture in two baking dishes (foil bread pans work well) and freeze for later. ***To bake, thaw completely and bake in oven at 375 degrees for 30 minutes or until top starts to brown.
-
11
I freeze 8 of the baked filled shells individually for lunches, 8 more get frozen in a foil pan for later, and 8 end up being a side dish to dinner!
