Cheesy Stuffed Potatoes

By EdieK

A new version of an old favorite. Courtney and I make these together along with our chicken fingers & honey mustard. Its a meal that we make when we feel like doing something special.

Ingredients

• 4 medium baking potatoes (6-8oz each)
• 1 3-oz package cream cheese with chives
• 1/4 tsp onion salt
• 1/8 tsp pepper
• Dash garlic powder
• Milk (optional)
• 1/4 cup shredded cheddar cheese

Details

Servings 4

Preparation

Step 1

Scrub potatoes. Prick several times with a fork. Arrange potatoes on a microwave-safe plate. Cook, uncovered, on 100% power (high) for 14-17 minutes or till tender, rearranging once. Let stand 5 minutes.

Meanwhile, place cream cheese in a small microwave-safe mixing bowl. Cook, uncovered, on high for 15-30 seconds or till softened. Stir in onion salt, pepper and garlic powder. Set aside.

Cut a lengthwise slice from the top of each baked potato. (Careful they are HOT!!) Remove the skin from the tip slice and put the pulp into a mixer bowl. Scoop the pulp from each potato. leaving 1/4-inch-thick shells. Add the pulp to the mixer bowl. Set the potato shells aside.

Add the cheese mixture to the potato pulp. Beat with an electric mixer on medium speed till smooth, adding milk, if necessary, for desired consistency.

Spoon 1/4th of the potato filling into each potato shell. Arrange stuffed potatoes on a plate. Cook, uncovered, on high for 4-6 minutes or till heated through, giving the dish a half-turn once. Sprinkle shredded cheese on top. Cook, uncovered, for 30-60 seconds more or till cheese is melted.