2 lg. potatoes, baked
4 oz. cheddar cheese, coarsely grated (1 c.)
1 egg
1/4 c. minced, peeled onion
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. lightly salted butter, melted

Cut potatoes in half lengthwise and scoop insides into a medium size bowl. Mash potatoes, mix in cheese, then egg, onion, salt, and pepper. When well mixed, spoon back into potato shells, mounding the mixture and marking it with a fork. Drizzle with butter. Potatoes may be stored in refrigerator, covered, for 2-3 days, or wrapped and frozen. (Thaw before baking.) Heat oven to 350 degrees. Bake potatoes until hot, about 15 minutes if freshly made, 30 if from refrigerator. Makes 4 potato halves.