4 tbsp. butter, soft
4 oz. sharp process American cheese or cheddar, shredded (1 c.)
1/2 c. dairy sour cream
1 tbsp. sliced green onion
5-6 med. baking potatoes

Have first 4 ingredients at room temperature. Whip together butter and cheese with electric beater until light and fluffy. Stir in sour cream and onion. Scrub potatoes. Wrap each in foil (for crunchy skins leave as is, for soft skins rub with a little cooking oil). Bake 45-60 minutes. When potatoes are done, roll gently under hand to make mealy inside. Cut crisscross in foil and open potatoes. Put sauce on top.