#2905 - Creamy Baked Potatoes

(by Shirley McNevich)

1 1/4 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP chopped fresh parsley OR chives
1/4 cup chopped onions
4 cups cooked potatoes (peeled, boiled/cooked with 1 tsp. salt and cubed)
paprika for sprinkling
In a saucepan over low heat add milk, cream cheese, chopped parsley and chopped onions--cook/stir until smooth. Add cubed potatoes--stir gently until mixed. Pour the mixture into a 2 qt. greased casserole dish. Bake covered at 375 degrees for 30 minutes. Remove from oven--stir gently and bake uncovered for 20 minutes longer. Sprinkle the whole top with paprika when you remove it from the oven.