4 hot baked potatoes
1/4 c. butter
1/2 c. light cream
1/2 c. shredded Cheddar cheese
2 tbsp. finely chopped onion
1/2 tsp. salt (optional)
Pepper
Paprika

Cut off small section from top of each potato leaving a 1/4 inch shell. Scoop out potato pulp into a medium-sized bowl. To pulp add butter, cream, 1/3 cup of cheese, onion, salt and pepper. Mash with fork or potato masher until well blended. Mound potato mixture into shells. (Can refrigerate or freeze at this point.)

Place stuffed potatoes on a plate or pie pan. Cover with plastic wrap. Microwave on high for 2 minutes (turning dish after 1 minute) or until heated through and cheese melted. Sprinkle remaining cheese over tops and sprinkle with paprika. Microwave briefly to warm cheese.