| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | pk | (8 oz) cream cheese; softened |
| 1 | c | Sour cream |
| 1/4 | c | Finely chopped onion |
| 2 | tb | Prepared horseradish |
| 1 | tb | Lemon juice |
| 2 | tb | Minced fresh parsley |
| 1/2 | ts | Salt |
| 4 | Hot baked potatoes | |
| 1/2 | c | Shredded sharp cheddar cheese |
INSTRUCTIONS
In a mixing bowl, blend cream cheese and sour cream until smooth. Add onion, horseradish, lemon juice, parsley and salt; mix well. With a sharp knife, cut an "X" in the top of each potato; fluff pulp with a fork. Top with cream cheese mixture; sprinkle with cheese. Recipe by: Quick Cooking - Premier Issue Posted to MC-Recipe Digest V1 #1019 by Carol Taillon <taillon@access.mountain.net> on Jan 17, 1998
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