Recipe - Cheese-Stuffed Baked Potatoes

4 lg Baking potatoes (2 lbs)
3 ounce Cream Cheese, softened
One fourth cup Butter or margarine, soft
2 tablespoon Green onions, chopped
One fourth teaspoon Salt
Dash pepper
Paprika
1 Preheat oven to 425ø F.

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: McCall's, April 1982 Joan Johnson

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