Recipe - Cheesy Tater Tops

4 md Baking potatoes; baked
1 tablespoon Parkay margarine
1 tablespoon Milk
One fourth teaspoon Salt
One fourth pound Velveeta Mexican pasteurized
process cheese spread with
Jalapeno pepper; cubed

Slice tops from potatoes; scoop out centers, leaving 1/8inch shell. Mash
potato. Add margarine, milk and salt; beat until fluffy. Stir in Velveeta
Mexican cheese spread; spoon into shells. Bake at 375 degrees, 20 minutes.
4 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.