Baking potatoes
Milk to moisten
Drop or 2 yellow food coloring
Bit of butter
Salt and ground black pepper to taste
Grated cheese, your choice
Grated raw onion

Optional ingredients for variety:
Garlic juice or salt, to taste
Chopped chives
Sliced tops of green onions
Pimentos

Poke holes in potatoes and bake in a conventional or microwave oven until done. Cut each one in half, scoop out the centers with a spoon and place pulp in a mixing bowl. Mash while DRY. (I use my beater for this, but a potato masher will do.) Add a little milk to moisten, yellow food coloring, butter, salt and pepper.

Grate cheese and raw onion using coarsest holes of the grater or food processor. Add cheese and onion to mashed potatoes and stir well with a fork. Do NOT beat or use mixer or masher for this. Then fill each baked potato half-shell with this mixture; place in a baking dish and reheat.

To serve, heat until thoroughly warm. After re-baking the potatoes and just before removing them from the oven, I like to sprinkle Parmesan cheese (or other cheese) on top and let it melt slightly to a brown tinge.

If you like garlic, add the optional garlic juice or salt to the mixture before filling the shell or sprinkle the garlic on top before reheating the potatoes. Chopped chives, green onion tops and pimentos are colorful garnishes for these delicious potatoes.