| 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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“Nothing else ruins the truth like stretching it.”