1 lb bag frozen potatoes
1 pint sour cream
3 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 tsp salt
1 tsp pepper
1 small onion
1/2 stick melted butter
Mix all ingredents except for the potatoes and 1 cup of cheese in big
bowl. Add in potatoes and place in large backing dish. Spread
remaining cup of cheese over top and and the cook at 350-375 for 1-1½
hours.
4 to 5 Large Baking Potatoes
8 oz. Cream Cheese
8 oz. Sour Cream
1 tsp Paprika
1 tsp Dill Weed
1/2 tsp Salt
Pre-heat oven to 425. Clean potatoes and poke with fork. Bake for 1
hour, or until soft. Let cream cheese sit at room temprature while
potatoes bake to soften. Remove potatoes from oven, and slice tops off
each. In a large bowl, add all ingredients. Spoon out potatoes in
large chunks into the bowl. Mix together, but do not mash potatoes.
Refill skins, and bake again in 375 oven for about 20 minutes.