2 med. baking potatoes
1 tbsp. butter
1 tbsp. milk
1/4 c. shredded Cheddar cheese
2 tsp. sliced green onions
1 tsp. paprika (optional)

Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro cook, uncovered, on 100% power for 6-8 minutes or until potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving 2 (1/2 inch) thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash.

Stir in shredded cheese, butter and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro cook, uncovered, on 100% power for 2-3 minutes or until potato mixture is heated through. Sprinkle with paprika, if desired.