Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Baking potatoes |
| 3 ounces | Cream cheese with chives |
| ¼ teaspoon | Onion Salt |
| ⅛ teaspoon | Grd. black pepper |
| \N \N | Dash garlic powder |
| \N \N | Milk 2 to 4 tablespoons |
| ¼ cup | Shredded cheddar cheese |
Scrub potatoes. Prick several times with a fork. Arrange potatoes on a microwave-safe plate. Cook, uncovered, on High 14 to 17 minutes or until tender, rearranging once. Let stand 5 minutes. Meanwhile, place cream cheese in a 1 quart microwave-safe casserole. Cook, uncovered on high 15 to 30 seconds or until softened. Stir in onion salt, pepper and garlic powder. Set aside. Cut a lengthwise slice from the top of each baked potato. Remove skin from the top slice and put pulp into a medium mixing bowl. Scoop pulp from each potato, leaving ¼ inch thick shells. Add pulp to mixing bowl. Set potato shells aside. Add the cheese mixture to the potato pulp. Beat with an electric mixer on medium speed until smooth, adding enough milk for desired consistency. Spoon one-fourth of the potato filling into each potato shell. Arrange stuffed potatoes on a microwave-safe plate. Cook, uncovered, on High 3 to 5 minutes or until heated through, giving the dish a half-turn once. Sprinkle shredded cheese on top. Cook, uncovered on high 30 to 60 seconds more or until cheese is melted. You can stuff these potatoes ahead of time and reheat them as needed.
Submitted By DOROTHY THOMPSON On 02-07-95