4 med. potatoes
1 tbsp. shortening
1 1/2 tsp. minced onion
3/4 c. evaporated milk
2 tbsp. butter
1/2 tsp. salt
1 tbsp. parsley
1 c. shredded Cheddar cheese

Scrub potatoes well. Rub skins with shortening and pierce in several places to allow steam to escape. Bake at 400 degrees about 1 hour or until done. Add onion to evaporated milk and let stand while potatoes are baking. When potatoes are done, cut in halves lengthwise. Scoop out insides, reserving shells.

Mash potatoes and beat in butter, milk, onion mixture, salt and parsley. Blend in cheese. Spoon mixture back into shells. Return to oven about 10 minutes. Makes 8 servings.