6 lg. baking potatoes

Wash and rub skin with butter. Bake at 350 degrees until done. Put in refrigerator to cool.

STUFFING:

2 c. shredded Swiss cheese
Sour cream
2 cloves garlic
1/2 c. green onion, chopped

When the potatoes are cooled, turn over and horizontally 1/4 inch from skin. Scoop out pulp and mash mixing with 2 tablespoons melted butter. Combine stuffing ingredients. In skin shells place potato and butter mixture on bottom, stuffing mixture in the middle and top off with more potato. Garnish with paprika and rebake at 350 degrees until hot all the way through.