6 Russet potatoes
1 (8 oz.) dairy sour cream
4 oz. shredded cheddar cheese (1 c.)
2 tbsp. minced onion
1 tbsp. parsley
1 tsp. salt
2 tbsp. butter
1/4 c. milk

Scrub potatoes. Rub them with Mazola. Bake 1 hour at 375 degrees. Cool 10 minutes. Cut thin slice off the top of each potato. Scoop out the pulp. Add sour cream, cheese, onion, parsley, salt, 2 tablespoons butter. Mash thoroughly; put back in shell. Brush with melted butter and bake 1/2 hour at 350 degrees.