4 large baking potatoes
2 tbsp. butter
1/2 c. onion (chopped)
3/4 c. cheese (shredded & divided)
1/4 c. sour cream
2 tsp. dried chives
salt
pepper

Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on high for about 10 minutes or until tender. Preheat oven to 350°F. Melt butter in a medium skillet over low heat. Add onion to skillet; cook about 5 minutes. Slice off precooked potato tops. Scoop out potatoes, keeping shells intact and place pulp into medium bowl. Mash potato pulp; add onions, 1/2 cup cheddar, sour cream, chives, pepper and salt to taste. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining 1/4 cup cheddar. Place in medium casserole.

Bake potatoes until heated through, about 10 minutes.