Twice-Baked Potatoes- E.E.C. recipe

6 large baking potatoes

6 oz cream cheese, softened

1 cup sour cream

2 Tbsp butter or margarine

2 tsp onion salt

1 tsp salt

¼ tsp pepper

6 Tbsp shredded Cheddar cheese

Microwave potatoes on HIGH for 10 minutes.  Bake in oven at 500° until tender, about 30 minutes.  Cut 1/3 off top of each potato.

Scoop flesh from potatoes into a medium bowl, reserving shells.  Add cream cheese, sour cream and butter to potato flesh.

Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes.  Add onion salt, salt and pepper; stir.  Reduce oven temp to 350°.

Spoon potato mixture into potato shells.  Sprinkle with Cheddar.  Bake until cheese melts and potatoes are heated through, about 15 minutes.