creamy, cheesy baked potatoes
March 12th, 2012
I don’t like sour cream (not when I know it’s there, at least).
However, I do like creamy baked potatoes.
And I like cheesy baked potatoes.
My solution?
Cream cheese instead of sour cream!
Directions:
- bake potato(es) to desired doneness
- split in “Wendy’s” fashion (perforate with a fork, and squeeze the ends perpendicular to the perforations)
- dollop whipped cream cheese into opening
- mix in
- add bacon bits, other cheese, chives, etc to taste
The cream cheese also does a good job of substituting for any butter you might otherwise have planned to add to the potato.
Be sure the cream cheese is of the whipped variety – solid cream cheese takes too long to mix in 🙂
