6 lg. potatoes
16 oz. sour cream
6 green onions, chopped
Velveeta, Mozzarella or cheddar cheese

Cut the potato long way in half, then slice both halves in half. Keep the outside half with the skin. Remove moist, but not all, of the potato from the skin. Makes it look like a canoe. Then fill hollow skin with cheese and chopped green onions and bake until completely cooked. Remove and serve with sour cream for the dip.