Stuffed Spuds

I've been looking for recipes that I can make and freeze so on those crazy-busy nights I have something easy to pull out and heat up.  I discovered The Best Freezer Cookbook at my local library.  As I do with all my cookbooks, I grabbed a cup of coffee and a pack of sticky notes then I flipped through and tagged the recipes I thought my family might enjoy.  The first recipe I tried was Beef-Stuffed Spuds. 

Ingredients:
4 large baking potatoes
8oz lean ground beef
1/3 cup finely chopped onions
1 clove garlic, minced
1 tsp. Worcestershire sauce
salt and pepper
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 Tbsp. chopped parsley

Directions:
1.  Bake potatoes approx 1 hr. at 400 degrees
2.  In a large skillet, over medium-high heat, cook beef for 4 minutes or until no longer pink, breaking it up as you go.
3.  Reduce heat to medium.  Add onions, garlic and Worcestershire sauce; season with salt and pepper.  Cook, stirring often, for 4 minutes or until onions are softened.

4.  Cut warm potatoes in half lengthwise.  Carefully scoop out each potato, leaving a 1/4 inch shell; set shells aside.
5.  In a bowl, mash potatoes; beat in enough sour cream until smooth.  Stir in beef mixture, half the cheese and all the parsely; season with salt and pepper to taste.  Spoon into potato shells; top with remaining cheese.

6.  Arrange in shallow baking dish; bake in a preheated oven for 15 minutes or until cheese is melted. 

I cooked these and ate them right out of the oven.  Since my family enjoyed them (and my husband really would like to see them return to our dinner table!) the next time I make them I will bake a double batch and freeze the extras.  I served them with some steamed broccoli and some fresh cherry tomatoes right out of the garden.

{To freeze:  Cool.  Wrap individually in plastic wrap, then in foil.  Freeze for up to 2 months.  To serve:  Thaw in refrigerator overnight.  Unwrap and bake in a preheated oven (350) for about 20 minutes until heated through.}