I don’t make these as often as I wish I could. I just love them but there is the time it takes. To help cut down on the time, make extras the next time to bake potatoes, you can store in the fridge for the next day or the day after to use. Saves time.
6 large baking potatoes
6 ounces cream cheese, softened
1 cup sour cream
2 tablespoons butter or margarine
2 teaspoons onion salt
1 teaspoon salt
1/4 teaspoon pepper
6 tablespoons shredded Cheddar cheese
Preheat oven to 500°F. Microwave potatoes on HIGH for 10 minutes. Bake in oven 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 temperature to 350°F.
Spoon potato mixture into potato shells. Sprinkle with Cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.