 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
I believe this recipe came from a card from the Easy Everyday Cooking collection, but since it is still packed, I can't tell you which card. However, suffice it to say - it's GOOD! Ingredients:
6 large baking potatoes |
6 ounces cream cheese, softened |
1 cup sour cream |
2 tablespoons butter or 2 tablespoons margarine |
2 teaspoons onion salt |
1/4 teaspoon pepper |
6 tablespoons shredded cheddar cheese |
Directions:
1. Preheat oven to 500 degrees.
2. Microwave potatoes on HIGH for 10 minutes, to speed up cooking time. This can come in handy, especially on a hot summer day. They can also be completely cooking in the microwave.
3. Then, bake in oven until tender, about 30 minutes.
4. When done, cut 1/3 of top off each potato.
5. Scoop flesh from potatoes, being careful not to pierce the sking, into a medium bowl. Reserve shells. Add cream cheese, sour cream and butter to potato flesh.
6. Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add onion salt, salt, and pepper, stir.
7. Reduce oven temperature to 350 degrees.
8. Spoon potato mixture into potato shells. Sprinkle with cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
9. The hard part comes into play here - ENJOY!
|
|