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Tangy Cheese Topped Spuds


1 pkg (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/4 cup finely chopped onion
2 tablespoon prepared horseradish
1 to 2 tablespoon lemon juice
2 tablespoon minced fresh parsley
1/2 tsp salt
4 hot baked potatoes
1/2 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.

Makes 4 servings.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.