Creamy Potato Puff
List of Ingredients
4 baking potatoes (about 10 ounces each)
8-oz package cream cheese, at room temperature, cut into cubes
1 medium onion, finely chopped
3 eggs
3 TBS flour
1 tsp. salt
1/4 tsp. white pepper
3-oz can French-fried onions
4 TBS dry sherry (optional) Recipe
Bake potatoes, scoop out insides, mash or put through ricer. Add cream cheese and beat until smooth. Add onion, eggs, flour, s&p, and beat until light and fluffy. Spoon into ungreased round 1 1/2 to 2 quart casserole. Sprinkle onion rings over the top and cover with foil. At this point it may be refrigerated for 2 days or frozen. Before serving, bring to room temperature. Drizzle with sherry, if desired. Bake, covered, at 325 for 30 minutes. Remove foil and bake 20 more minutes or until potatoes are bubbling and top is golden and crusty. Serves 8
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