12 Russet potatoes
2 cups shredded cheddar cheese
1 (16 oz) container sour cream
garlic powder
1 bunch green onions, chopped

Bake potatoes as you would for baked potatoes (about 40-50 minutes at 375, or until tender).

Cut potatoes in half lengthwise and scoop out potato pulp; place in a large bowl. Place scooped out skins in casserole pan. Add sour cream and garlic to taste, and mash as you would mashed potatoes. You may need to add a little bit of milk to make a smoother mixture. Fill half of each potato skin with potato mixture.

Top with cheese, then onions.

Bake at 350°F until cheese is melted and slightly browned.

Serves 12 - 2 halves per serving.

Submitted by: Kendra