From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Bake potatoes at 400 degrees for 1 hour or until done. Cut in half lengthwise.
2. Scoop out potatoes with spoon and combine with butter, salt and garlic powder. Mash with potato masher, adding enough milk to make them fluffy. Fold in cream cheese, onion and parsley.
3. Spoon potato mixture lightly into potato shells. Place on baking sheet. Sprinkle with Cheddar cheese; dust with paprika. Cover with plastic wrap and refrigerate overnight.
4. Heat potatoes at 450 degrees for 25 minutes or until cheese melts.
SERVINGS: 8
- 4 baking potatoes (about 4 inches long)
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Milk
- 3 ounces cream cheese, cut into small cubes
- 2 Tablespoons minced onion
- 2 Tablespoons minced parsley
- 1 cup shredded Cheddar cheese
- Paprika
TO PREPARE:
1. Bake potatoes at 400 degrees for 1 hour or until done. Cut in half lengthwise.
2. Scoop out potatoes with spoon and combine with butter, salt and garlic powder. Mash with potato masher, adding enough milk to make them fluffy. Fold in cream cheese, onion and parsley.
3. Spoon potato mixture lightly into potato shells. Place on baking sheet. Sprinkle with Cheddar cheese; dust with paprika. Cover with plastic wrap and refrigerate overnight.
4. Heat potatoes at 450 degrees for 25 minutes or until cheese melts.
SERVINGS: 8
