4 med. baking potatoes
3 tbsp. butter, melted
1/4 to 1/2 tsp. salt
Freshly ground pepper
1/2 c. grated Swiss cheese
1/3 c. sour cream
1 sm. clove garlic, pressed
2 green onions, finely chopped

Scrub potatoes. Dry with paper towel. Rub with a little butter. Pierce skin with a fork.

Bake at 450 degrees for 40 to 50 minutes until tender and soft when pressed.

Slice off 1/4 inch across top. Scoop out pulp, being careful not to tear skin. Mix pulp with melted butter, salt and pepper.

In a small bowl, combine the Swiss cheese, sour cream, garlic and green onion.

Use half of potato mixture to partially stuff potato shells. Spoon equal amount of cheese mixture into each potato. Then stuff with remaining potato mixture.

Bake at 350 degrees for 15 minutes until heated through. Serve hot. Makes 4 servings.

Good served with grilled steak, Romaine salad with fresh tomatoes and sour dough rolls.