4 medium baking potatoes
2 tbsp. butter or; butter
1/2 c. milk (skimmed is OK)
Salt and pepper to taste
1/2 c. shredded sharp Cheddar or American cheese

Scrub potatoes, prick skins and place in oven. Microwave on high (full power) for 12 minutes or until fork tender. Cut potatoes in half. Carefully scoop cooked potato out of shells and into mixing bowl. Add butter, milk, salt and pepper to taste; mash until lump free. Fill potato shells; top with cheese and place on glass serving platter. Continue cooking on high for 5 minutes or until hot. Let stand 3 minutes before serving.

TIP: If made ahead and refrigerated, microwave on high for 6 to 7 minutes during final cooking period. Note: Piercing released steam held by skins. Serves 4 to 8.