5 lbs. Idaho potatoes, washed & baked (8-9 lg. potatoes)
1 (8 oz.) pkg. cream cheese, softened
2 eggs, beaten
Salt & pepper to taste
1 med. onion, peeled & grated
1/2 c. butter, softened

Cut potatoes in half lengthwise after baking. Scoop out insides and mash potatoes. Add cream cheese, eggs, salt, pepper, onion and butter to potato pulp. Mix well with beater until smooth. Put back into shells. Reheat in preheated 350 degree oven for 20 minutes. These can be frozen and then thawed and reheated in the oven.