| 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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