4 red potatoes, baked (microwave 10 minutes in plastic wrap)
3 tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 c. shredded mild Cheddar cheese (reserve 1/2 c. to top potatoes)

Split potatoes and scoop out - reserve skins for filling. Beat all ingredients together, spoon mixture back into skins. Sprinkle top with remaining cheese. Bake for 10 minutes or until cheese is melted. Serves 8.