Tangy Cheese-Topped Spuds

Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1/4 cup finely chopped onion
- 2 tablespoons prepared horseradish
- 1 to 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 4 hot baked potatoes
- 1/2 cup shredded sharp cheddar cheese

Directions:
- In a large bowl, blend cream cheese and sour cream until smooth. Add onion, horseradish, lemon juice, parsley and salt; mix well.
- With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with cream cheese mixture; sprinkle with cheese.