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I can’t remember when my mother first discovered Temp Tee Whipped Cream Cheese but I do remember that it was a wondrous discovery. Wondrous because now, when we wanted to spread cream cheese on a slice of bread it didn’t split apart and, if on a piece of matzo, it didn’t crumble into a zillion pieces under the weight of our usual cream cheese, which was quite delicious but also thick and not readily spreadable.

Temp Tee was soft, creamy, light. SPREADABLE. And just as delicious.

So it became the family go-to whenever we wanted to spread cream cheese on something or add it to a dish. Like Baked Stuffed Potatoes with Spinach and Cream Cheese, which are perfect all year round or for Passover.

Temp Tee was also especially fine and fitting for those occasions when we wanted to whip it with cream or some other ingredient to make a dip or spread or dessert sauce. Like Inside Out Strawberries Romanoff.

The baked potato recipe is a terrific dairy side dish. Also, if you top one or two of these with a fried egg it’s a wonderful brunch or lunch dish or part of a vegetarian meal.

The photos show the easy steps:

1) gather the ingredients and bake the potatoes.

2) Fry the scallions, garlic and spinach, which takes about 3 minutes.

3) The trickiest part is making sure you squeeze out as much liquid from the cooked vegetables as you can — spinach contains quite a bit of water.

4) After you chop the spinach,

5) mash the potato flesh and mix the cooked ingredients,

6) stuff the mixture inside the potato skin. You can keep them in the fridge for a day or so and then pop them into the oven to heat up.

7) Just before serving I place them under the broiler to crisp up a bit on top.

You can find the recipe for the Baked Stuffed Potato here.

The Inside Out Strawberries Romanoff may also look like a challenge but is really easy:

1) The ingredients take about 5 minutes to mix together. You can cut the strawberries in advance and make both the cheese mixture and marmalade sauce ahead (fill the strawberries and the reheat the sauce just before serving). The strawberries get two cuts; be careful not to cut through the hull, but gently pull the 4 pieces of strawberry apart so you can fill the centers more easily.

2) If you don’t have a pastry bag or are not confident using one, use a small spoon to fill the strawberry centers.

3) Here’s what they look like when done; a lovely ending to any meal. I love the sprinkle of freshly grated nutmeg.

You can find the recipe for Inside Out Strawberries Romanoff here.

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