Tangy cheese-topped spuds

Yield: 4 Servings

Measure 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 \N Hot baked potatoes
½ cup Shredded sharp cheddar cheese

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

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