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 |
| \N 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, .