Name: Cheesy Tater Tops
Ingredients: 4 md Baking potatoes; baked; 1 tb Parkay margarine; 1 tb Milk; 1/4 ts Salt; 1/4 lb Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed; 4 servings.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Vegetable	4	Servings

INGREDIENTS

4	md	Baking potatoes; baked
1	tb	Parkay margarine
1	tb	Milk
1/4	ts	Salt
1/4	lb	Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed
	4	servings.

INSTRUCTIONS

Slice tops from potatoes; scoop out centers, leaving 1/8-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, http://www.erols.com/hosey.

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