3 lg. baking potatoes
1/4 c. sour cream
4 tsp. shredded Cheddar cheese
4 slices fried bacon, crumbled
4 tsp. parmesan cheese
4 tsp. minced green onion
6 tbsp. butter
Salt and pepper to taste

Wash and pierce potatoes, microwave 6 to 8 minutes. Let stand 5 minutes. Cut potatoes in half, gently scoop out pulp into small bowl, saving skins. Add sour cream, cheeses, bacon, onion and butter. Mash until light and fluffy. Fill skins. Can refrigerate and bake later. Top with another tablespoon butter. Microwave 4 to 5 minutes or until heated through.