4 lg. baking potatoes
3 tsp. butter
1/2 c. sour cream
1/2 c. milk (or more)
3 green onions, chopped
1 c. shredded Cheddar cheese
Salt, pepper
Chopped or dried parsley and paprika (optional)

Bake unwrapped potatoes at 400 degrees for an hour or until done. Remove from oven and cut lengthwise in half. Allow to cool slightly. Scoop out centers, leaving skin in tact and a thin layer of potato.

In a bowl mash scooped out potatoes with butter, add sour cream and enough milk for a smooth but solid consistency. Stir in onions and Cheddar, salt and pepper. Spoon the potato mixture back into the shells, mounding tops. Sprinkle lightly with paprika.

Place on cookie sheet or in a rectangular casserole dish. Bake at 400 degrees for 15 to 20 minutes or until hot through. These can be made a day ahead and refrigerated until needed.