4 med. baking potatoes
1 (3 oz.) pkg. cream cheese with chives
1/4 tsp. onion salt
1/8 tsp. pepper
Dash of garlic powder
1/4 c. shredded Cheddar cheese
Scrub potatoes. Prick several times with a fork. Arrange on a microwave-safe plate. Cook, uncovered, on HIGH (100% POWER) for 14 to 17 minutes or until tender, rearranging once. Wrap each potato in foil. Let stand for 5 minutes. Meanwhile, place cream cheese in a microwave-safe mixing bowl. Cook, uncovered, on HIGH for 15 to 30 seconds, or until softened. Stir in onion salt, pepper and garlic powder; set aside. Cut in lengthwise slice from the top of each baked potato. Remove the skin from the top slice and put the pulp into a smaller mixer bowl. Scoop the pulp from each potato, leaving 1/4-inch-thick shells.
Add the pulp to the mixer bowl. Set aside the potato shells. Add the cheese mixture to the potato pulp.
Beat with an electric mixer on medium speed until smooth, adding milk if necessary, for desired consistency. Spoon 1/4 of the potato filling into each potato shell. Arrange stuffed potatoes on a plate.
Cook, uncovered, on HIGH for 4 to 6 minutes, or until heated through, giving the dish a half-turn, once. Sprinkle shredded cheese on top. Cook, uncovered, for 30 to 50 seconds more, or until cheese is melted. Makes 4 servings.