Cheesy tater tops

Yield: 4 Servings

Measure Ingredient
4 mediums Baking potatoes; baked
1 tablespoon Parkay margarine
1 tablespoon Milk
¼ teaspoon Salt
¼ pounds Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed
4 servings.

Slice tops from potatoes; scoop out centers, leaving ⅛-inch shell. Mash potato. Add margarine, milk and salt; beat until fluffy. Stir in Velveeta Mexican cheese spread; spoon into shells. Bake at 375 degrees, 20 minutes.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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