2 med. baking potatoes
1/4 c. shredded Cheddar cheese
1 tbsp. butter
2 tsp. sliced green onions
Milk
Paprika (optional)

Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook uncovered on 100% power for 6 to 8 minutes or until potatoes are tender. Cut a lengthwise slice on top of each potato. Discard the skin from the lengthwise slices. Place the potato portions from the lengthwise slices in a mixing bowl.

Scoop out the insides of the potatoes leaving two 1/4 inch thick shells, reserve the shell. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded Cheddar cheese, butter and sliced onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and pepper.

Pile the mashed potato mixture into the reserved potato shells. Return to baking dish. Micro-cook on 100% power uncovered for 2 to 3 minutes or until potato mixture is heated through.