6 med. baking potatoes
Vegetable oil
1/2 c. butter, softened
2 c. (8 oz.) Cheddar cheese, divided
1 (8 oz.) carton sour cream
1/4 c. milk
1 tsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Wash potatoes and rub with oil. Bake at 400 degrees for 1 hour or until done. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp; stir in butter, 1 1/2 cup cheese, sour cream, milk, parsley, salt and pepper.

Stuff shells with potato mixture and sprinkle with remaining cheese. Bake potatoes at 350 degrees for 20 minutes. Yield: 6 servings.