1Prick potatoes and microwave 3 at a time for 15 minutes or until soft.
2Scoop out the insides and mash.
3Stire in Cream cheese,butter and seasonings,stirring to blend. Spoon potatoes into a greased 9x13 pan and spread evenely.
4Topping: In a deep saucepan add sorghum,1/2 cup sugar and 3 tbsps water. Stire over high heat to dissolve sugar.Boil until mixture reaches hard ball like stage.
5In a medium bowl,beat egg whites,salt and cream of tartar to soft peaks (2-5 minutes). Turn mixer to low,drizzle hot sorghum into egg whites. Beat on high until thick,fluffy and barely warm (about 7 minutes). Stir in vanilla. Spread on top of potatoes and bake at 400 until potatoes are warm and topping is brown.
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