5 to 6 lg. baking potatoes
1 c. (4 oz.) shredded sharp process American cheese
1/2 c. sour cream
1/4 c. butter, softened
2 tbsp. sliced green onion

Scrub potatoes and bake at 425 degrees for 40 to 60 minutes or cook in microwave until tender. Using a pot holder, gently roll potato to lightly mash inside. Immediately cut crisscross in top of each with a knife; press ends, pushing up to fluff.

Sauce: Combine cheese, sour cream, butter and onion. Dollop on warm potatoes. Serves 5 to 6.