| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup, Salad and v | 8 | Servings | |
INGREDIENTS
| 8 | lg | Baking potatoes |
| 8 | oz | Cream cheese |
| 1 | Cube Butter | |
| 8 | oz | Sour cream |
| 1 | pn | Coarse ground pepper to taste |
| 1 | pn | Thyme |
| 4 | Green onions | |
| Milk | ||
| 1 | c | Grated cheese |
INSTRUCTIONS
Bake potatoes as usual for 8. (I do them at 400 degrees for one hour). Cut in half lengthwise and scoop out the centers into a large bowl. Leave potato skins intact. Add butter, cream cheese, sour cream, salt/pepper, thyme, green onions with green ends. Whip or stir until light and blended, adding milk if necessary. Fold in cheddar cheese. Fill potato shells. Sprinkle with paprika. Place on cookie sheet. Potatoes can be frozen at this point. Bake at 350 degrees for 20 minutes, longer if refrigerated. Recipe by: Anne Campbell Posted to TNT Recipes Digest, Vol 01, Nr 948 by TRANSCRIBE <TRANSCRIBE@aol.com> on Jan 18, 1998
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