Tangy Cheese-Topped Spuds Recipe

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Tangy Cheese-Topped Spuds Recipe

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Horseradish provides the zing in the creamy potato topper from Letha Burdette of Greer, South Carolina. "It's a great way to spice up dinner," she reports. "My family loves these potatoes!"
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/4 cup finely chopped onion
  • 2 tablespoons prepared horseradish
  • 1 to 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 4 hot baked potatoes
  • 1/2 cup shredded sharp cheddar cheese

Directions

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. Yield: 4 servings.
Originally published as Tangy Cheese-Topped Spuds in Quick Cooking May/June 1998, p33

Nutritional Facts

1 each: 668 calories, 34g fat (23g saturated fat), 117mg cholesterol, 625mg sodium, 73g carbohydrate (10g sugars, 6g fiber), 17g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1/4 cup finely chopped onion
  • 2 tablespoons prepared horseradish
  • 1 to 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 4 hot baked potatoes
  • 1/2 cup shredded sharp cheddar cheese
  1. 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. Yield: 4 servings.
Originally published as Tangy Cheese-Topped Spuds in Quick Cooking May/June 1998, p33

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