Yield: 4 Servings
|4 mediums||Baking potatoes; baked|
|1 tablespoon||Parkay margarine|
|¼ pounds||Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed|
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, .