6 med. baking potatoes
1/2 c. dairy sour cream
1/4 c. butter
1/4 c. milk
1 tsp. salt
1 tsp. pepper
1 tbsp. chopped green onion (optional)
1/4 c. shredded Cheddar cheese

Bake potatoes until tender. Cut slice from top of each potato. Scoop out inside, reserving shells. Combine potatoes, sour cream, butter, milk, salt and pepper in small mixing bowl. Beat until fluffy. Stir in onion and spoon into shells. Sprinkle with cheese.

Heat in 375 degree oven until hot and cheese is melted, 10 to 12 minutes. (When potatoes are refrigerated reheat 20 minutes adding cheese the last 3 to 4 minutes.)

NOTE: These may be prepared and frozen. Thaw on the defrost cycle of microwave following manufacturer's directions. Then cook 4 or 5 minutes on high giving the plate of potatoes a quarter turn once. Add cheese and microwave 45 to 60 seconds.