- 6 large baking potatoes
- 6 ounces cream cheese, softened
- 2 teaspoons Morton® Nature's Seasons® Seasoning Blend
- 1/3 cup unsalted butter, softened
- 1/4 cup sour cream
- 1 (4 ounce) can diced green chilies
- 2 teaspoons Morton® Seasoned Salt
- 1 dash freshly ground pepper
- Paprika
- Bake potatoes at 375 degrees F, 1 hour or until tender. Cool slightly. Slice off top; scoop out pulp, leaving 1/8 inch shell. Beat pulp until fluffy. Add cream cheese, butter, sour cream, chilies, Morton(R) Seasoned Salt and pepper, mix well. Refill shells with mixture.
- Bake at 400 degrees F, for 15 minutes or until browned. Sprinkle with paprika.