4 med. baking potatoes
2 tbsp. butter
1/2 c. dairy sour cream
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. shredded American cheese (2 oz.)
2 tbsp. thinly sliced green onion
Paprika (optional)

Scrub potatoes thoroughly and prick with fork. Bake in a 425 oven for 40 to 60 minutes or until done. Cut a lengthwise slice from the top of each potato; discard skin from slice. Scoop out the inside of each potato, leaving 1/2 inch shell. Set shells aside.

Mash potato; add butter. Beat in sour cream. Season with salt and pepper. Stir in cheese and green onion. Spoon or pipe mashed potato mixture into potato shells. Place in a 10x6x2 inch baking dish. Cover and refrigerate for 2 to 24 hours. (Or, wrap in moisture-vaporproof wrap; seal, label and freeze.) Before serving, bake, uncovered, in 425 oven about 35 minutes or until lightly browned. (Or, bake frozen potatoes 1 hour.) Sprinkle with paprika, if desired. Makes 4 servings.