Recipe - Glenns Stuffed Potatoes

8 lg Baking potatoes
8 ounce Cream cheese
1 Cube Butter
8 ounce Sour cream
1 pn Coarse ground pepper to
taste
1 pn Thyme
4 Green onions
Milk
1 cup Grated cheese

Bake potatoes as usual for 8. (I do them at 400 degrees for one hour). Cut
in half lengthwise and scoop out the centers into a large bowl. Leave
potato skins intact. Add butter, cream cheese, sour cream, salt/pepper,
thyme, green onions with green ends. Whip or stir until light and blended,
adding milk if necessary. Fold in cheddar cheese. Fill potato shells.
Sprinkle with paprika. Place on cookie sheet. Potatoes can be frozen at
this point. Bake at 350 degrees for 20 minutes, longer if refrigerated.

Recipe by: Anne Campbell

Posted to TNT Recipes Digest, Vol 01, Nr 948 by TRANSCRIBE
TRANSCRIBE@aol.com on Jan 18, 1998