Title: Cheesy Tater Tops
Categories: Vegetable
Yield: 4 Servings

4 md Baking potatoes; baked
1 tb Parkay margarine
1 tb Milk
1/4 ts Salt
1/4 lb Velveeta Mexican pasteurized
-process cheese spread with
-Jalapeno pepper; cubed

Slice tops from potatoes; scoop out centers, leaving 1/8-inch shell. Mash
potato. Add margarine, milk and salt; beat until fluffy. Stir in Velveeta
Mexican cheese spread; spoon into shells. Bake at 375 degrees, 20 minutes.
4 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.