| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes |
10 |
Servings |
INGREDIENTS
| 10 |
|
Russet potatoes; peeled and quartered |
| 8 |
oz |
Cream cheese; softened |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Scallion; minced |
| 1/2 |
c |
Celery; minced |
| 1/4 |
c |
Green pepper; minced |
| 1 |
tb |
Parsley; minced |
| 1/4 |
c |
Butter; melted |
| 1/4 |
ts |
Garlic powder |
| 1 |
ts |
Salt |
|
|
Ground pepper |
| 1/2 |
ts |
Paprika |
| 2 |
tb |
Butter |
INSTRUCTIONS
Cook potatoes in boiling salted water until tender. Drain and return pan
to low heat, shaking to dry potatoes. In large bowl of electric mixer,
cream together cheese, sour cream. Add hot potatoes one at a time to cream
mixture and continute beating at high speed until light anf fluffy. On low
speed add minced scallions, celery, green pepper, parsley, 1/4 cup melted
butter, garlic powder, salt and pepper. Spoon into a 2 1/2 to 3 quart
baking dish. Sprinkle with paprika and dot with 2 talbesppons butter. Bake
in a preheated 375 degree oven for 25 minutes or until heated through and
to top is golden brown.
Recipe By : Jackie Bochenek
Posted to EAT-L Digest 21 October 96
Date: Tue, 22 Oct 1996 10:39:18 -0400
From: Barbara Williams <BarbEWill@AOL.COM>
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”