Tangy Cheese-topped Spuds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | 8 oz cream cheese | |
| softened | ||
| 1 | c | Sour cream |
| 1/4 | c | Finely chopped onion |
| 2 | T | Prepared horseradish |
| 1 | T | Lemon juice |
| 2 | T | Minced fresh parsley |
| 1/2 | t | 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
A Message from our Provider:
“Jesus believes in you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 660
Calories From Fat: 262
Total Fat: 29.7g
Cholesterol: 78.7mg
Sodium: 1290.4mg
Potassium: 1836.4mg
Carbohydrates: 70.6g
Fiber: 7.7g
Sugar: 6.9g
Protein: 28.4g