3 large baking potatoes (1 lb. each)
1 1/2 tsp. vegetable oil (optional)
1/2 c. sliced green onions
1/2 c. butter, divided
1/2 c. light cream
1/2 c. sour cream
1 tsp. salt
1/2 tsp. white pepper
1 c. (4 oz.) shredded Cheddar cheese
paprika

Rub potatoes with oil, if desired; pierce with a fork.

Bake at 400°F for 1 hour and 20 minutes or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Sauté onions in 1/4 cup butter until tender; add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13 x 9 x 2-inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika.

Bake at 350°F for 20 to 30 minutes or until heated through.

Yield: 6 servings.

Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.