6 lg. baking potatoes
2 tbsp. (1 oz.) butter
1/2 tsp. dried thyme, crushed
11 oz. can condensed Cheddar cheese soup
2 tbsp. chopped parsley
Ground nutmeg

Scrub potatoes and prick with a fork. Arrange potatoes in a 12 x 8 inch microwave casserole and microwave on high (100%) for 20-25 minutes until they are almost done. Let potatoes stand for 5-10 minutes.

Cut off tops of potatoes, scoop out pulp, leaving a thin shell. Mash potato pulp with butter and thyme. Gradually add cheese soup and parsley; beat until light and fluffy. Spoon mixture back into potato shells and sprinkle with nutmeg.

Return stuffed potatoes to same pan and microwave on high (100%) for 7-10 minutes until they are hot. Rearrange after 3-5 minutes.