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

Wash potatoes and rub with oil. Bake at 400 degrees for 1 hour or until done (can be microwaved - follow microwaving instructions). Cut potatoes lengthwise. Carefully scoop out pulp, leaving shells intact. Mash hot potato pulp with a fork as you add butter, 1 1/2 cups grated cheese, sour cream, salt, pepper, and parsley. Stuff potato shells with potato mixture and sprinkle with remaining cheese. Bake potatoes again for 20 minutes. These can be made ahead and frozen or kept in refrigerator until ready to be cooked. Thaw out frozen potatoes before baking.