Tangy cheese-topped spuds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 oz) cream cheese; softened |
| 1 | cup | Sour cream |
| ¼ | cup | Finely chopped onion |
| 2 | tablespoons | Prepared horseradish |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Minced fresh parsley |
| ½ | teaspoon | Salt |
| 4 | Hot baked potatoes | |
| ½ | cup | Shredded sharp cheddar cheese |
Directions
In a mixing bowl, blend cream cheese and sour cream until smooth. Add onion, horseradish, lemon juice, parsley and salt; mix well. With a sharp knife, cut an "X" in the top of each potato; fluff pulp with a fork. Top with cream cheese mixture; sprinkle with cheese.
Recipe by: Quick Cooking - Premier Issue Posted to MC-Recipe Digest V1 #1019 by Carol Taillon <taillon@...> on Jan 17, 1998