4 med. potatoes
1 T. minced onion
1 tsp. salt
Paprika
1 (8 oz.) pkg. cream cheese or sour cream
1/2 c. milk
Pepper, to taste
Dried parsley flakes
Wash potatoes and pierce with fork. Bake at 400° until tender. Cut hot potatoes in half lengthwise. Scoop out potato, leaving skin intact for restuffing. Whip potatoes with remaining ingredients, except paprika and parsley, until fluffy. Scoop back into potato skins. Sprinkle with parsley flakes and paprika. Bake until golden brown, about 15 minutes at 350°. Serves 8.
Joleen Bjorneby