Baked Potato Topper

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.