6 med. baking potatoes
Vegetable oil
1/2 c. butter, softened
2 c. Cheddar cheese, divided
1 (8 oz.) carton sour cream
1/4 c. milk
1 tsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Wash potatoes, and rub with oil. Bake at 400 degrees for 1 hour or until done. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp, stir in butter, 1 1/2 cups cheese, sour cream, milk, parsley, salt and pepper. Stuff shells with potato mixture, and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.