Saturday, January 17, 2009


These are wonderful. Also good the next day, reheated. Probably my favorite ways to serve potatoes.

6 to 8 large potatoes
1 (8 oz.) pkg. cream cheese
cheddar cheese, I used about 1 1/2 cups, shredded
4 Tbs. butter
onion powder
garlic powder

Milk or water to thin.

Bake potatoes, slice off top 1/8th. Scoop out potato, leaving the skin intact. You will want to leave the merest bit of potato on the skin.

Put potato pulp and all other ingredients except milk or water in a large bowl and mash. Taste and adjust seasonings. Thin with milk if needed--we don't ever have milk so I use water--stuff back into potato shells and reheat.


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