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Categories:Viewed: 68 - Published at: 5 years ago
Ingredients
- 4 -6 large baking potatoes, washed (about 3 pounds)
- 5 tablespoons homemade gourmet chicken enchilada soup mix
- 4 ounces cream cheese, softened
- 34 cup sour cream
- 2 tablespoons butter or 2 tablespoons margarine
- 12 cup shredded cheddar cheese, for topping
Method
- preheat ven to 350F Grease and pierce potatoes with a fork.
- Wrap potatoes in aluminum foil and bake for 1 1/2 hours or until tender.
- Remove from oven and cool until safe to handle.
- Leave oven at 350F.
- Cut each cooled potato in half lengthwise.
- Carefully scoop out pulp in to a large bowl, leaving a 1/4" thick shell.
- Beat pulp and remaining ingredients except cheese at medium speed until blended and smooth.
- Spoon into potato shells.
- Top with shredded cheddar cheese.
- Return to oven and bake for 20 minutes.
