Recipe - Tangy Cheese-Topped Spuds

1 pack (8 oz) cream cheese;
softened
1 cup Sour cream
One fourth cup Finely chopped onion
2 tablespoon Prepared horseradish
1 tablespoon Lemon juice
2 tablespoon Minced fresh parsley
One half teaspoon Salt
4 Hot baked potatoes
One half cup Shredded sharp cheddar
cheese

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.

Recipe by: Quick Cooking Premier Issue

Posted to MCRecipe Digest V1 #1019 by Carol Taillon
taillon@access.mountain.net on Jan 17, 1998