Fiesta Stuffed Potatoes

Sastojci

4 very large or 8 small bakng potatoes, washed

5 Tbsp HOMEMADE GOURMET CHICKEN ENCHILLADA SOUP SEASONING

1 3-ounce package cream cheese, softened

¾ cup sour cream

2 tablespoons butter or margarine

½ cup shredded cheddar cheese

Upute

Grease potatoes and pierce with fork. Microwave on high in 5 minute increments until potatoes are fork tender.

Cool for 30 minutes or until they can be handled. Cut each potato in half lengthwise; carefully scoop out pulp into a large bowl, leaving ¼ inch thick shell.

In a small bowl, combine remaining ingredients except cheese. With an electric mixer, beat at medium speed until blended and smooth; spoon into potato shells.

Top with cheese. Microwave on high until cheese is melted.

Serves 8.