6 large baking potatoes
1/2 stick butter
1/2 c. sour cream
1/2 to 1 c. milk
4 green onions, minced
1/2 c. grated sharp cheese
salt and pepper to taste

Wash and dry potatoes. Prick with fork. Oil skins lightly.

Bake at 400°F for about 60 minutes or until done. Cut a slice from the top of each potato and scoop out the flesh. Whip or mash; add butter, milk, sour cream, salt and pepper. Adjust milk until the potato mix is about like regular mashed potatoes. Then add the onions and cheese. Mix well.

Save out about 1/4 of the mix. Set aside. To the rest, add more milk so the mix is very soft. Fill potato shells with the softer mix. Then pipe the thicker mix that you saved out, onto the top of each potato. Sprinkle with extra cheese, if desired. Heat at 350°F for 20 minutes. Reheats easily, freezes well. Thaw before reheating.