Categories: Cheese/eggs, Vegetables 
      Yield: 1 servings 
  
      4 lg Baking potatoes (2 lbs) 
      3 oz Cream Cheese, softened 
    1/4 c  Butter or margarine, soft 
      2 tb Green onions, chopped 
    1/4 ts Salt 
           -Dash pepper 
           -Paprika 
      1    Preheat oven to 425Ü F. 
  
  2. Scrub potatoes well under cold running water. Dry thoroughly with paper 
  towels. With fork, prick skins over entire surface. (Brush potatoes with 
  salad oil if you like skins soft after baking.) 3. Place potatoes on oven 
  rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when 
  squeezed. 4. Remove a thin slice from top of each potato. Scoop out inside 
  of potato, leaving a shell. 5. Mash potatoes with fork. Add cream cheese, 
  butter, green onion, salt and pepper; mixing well with fork. Pile lightly 
  into potato shells, mounding high. Sprinkle paprika over the top. 6. Return 
  to oven; bake 15 minutes, or until thoroughly hot. Makes 4 servings. Recipe 
  From: McCall's, April 1982      Joan Johnson 
   
  Converted by MMCONV vers. 1.20