Tangy Cheese-Topped Spuds Recipe

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup finely chopped onion
  • 2 tablespoons prepared horseradish
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 4 hot baked potatoes
  • 1/2 cup shredded sharp Cheddar cheese
  1. 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.