Cheese-stuffed Baked Potatoes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 large: Baking potatoes, 2 lbs
3 ounce: Cream Cheese, softened
1/4 cup: Butter or margarine, soft
2 tbsp: Green onions, chopped
1/4 tsp: Salt Dash pepper Paprika,
1: Preheat oven to 425 F.,
Directions:
2. Scrub potatoes well under cold running water. Dry thoroughly with
paper towels. With fork, prick skins over entire surface. (Brush
potatoes with salad oil if you like skins soft after baking.) 3.
Place potatoes on oven rack; bake 50 to 60 minutes, or until easily
pierced with fork or soft when squeezed. 4. Remove a thin slice from
top of each potato. Scoop out inside of potato, leaving a shell. 5.
Mash potatoes with fork. Add cream cheese, butter, green onion, salt
and pepper; mixing well with fork. Pile lightly into potato shells,
mounding high. Sprinkle paprika over the top. 6. Return to oven; bake
15 minutes, or until thoroughly hot. Makes 4 servings. Recipe From:
McCalls, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
Source from luhu.jp
paper towels. With fork, prick skins over entire surface. (Brush
potatoes with salad oil if you like skins soft after baking.) 3.
Place potatoes on oven rack; bake 50 to 60 minutes, or until easily
pierced with fork or soft when squeezed. 4. Remove a thin slice from
top of each potato. Scoop out inside of potato, leaving a shell. 5.
Mash potatoes with fork. Add cream cheese, butter, green onion, salt
and pepper; mixing well with fork. Pile lightly into potato shells,
mounding high. Sprinkle paprika over the top. 6. Return to oven; bake
15 minutes, or until thoroughly hot. Makes 4 servings. Recipe From:
McCalls, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
Source from luhu.jp