Baked Potato Topper
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Preparation
Beat together 1 cup shredded Cheddar cheese and 1/4 cup Roberts Butter, softened. Blend in 1/2 cup Roberts Sour Cream, 2 tablespoons chopped green onion and a dash of salt. Serve over hot baked potatoes.
Yield: 1 cup
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
