Crunchy Topped Twice Baked Potatoes
Contributed by Diane S.
2 large baking potatoes
2 tablespoons margarine
1/2 cup shredded Cheddar cheese
3 teaspoons milk
Dash McCormick® Onion Salt
Dash McCormick® Black Pepper
1/4 cup McCormick® Salad Toppins
1. Bake or microcook potatoes until tender.
2. Cut potatoes in half lengthwise. Scoop out potato into a medium bowl,
leaving 1/4-inch edge to form a shell. Set shells aside. Mash potato with
margarine, cheese, milk, Onion Salt and Black Pepper.
3. Fill shells with potato mixture. Sprinkle with Salad Toppins. Bake or
microcook until heated through.
Makes 4 servings
Tips for Salad Toppins: Use in place of crumb toppings for vegetable
casseroles or macaroni and cheese.
September 98 Recipes