4 (4 to 5 oz.) baking potatoes
1/2 c. butter, cut up
1/2 c. dairy sour cream
1/2 tsp. salt
Dash of pepper
Paprika

Pierce potatoes and place on a paper towel, in oven, in a circle about 1 inch apart. Cook on high (maximum power) 12 to 16 minutes. Potatoes may feel firm when done; let stand to soften. Do not over cook, as potatoes will dehydrate. Remove 1/4 inch horizontal slice from top of each potato.

Using teaspoon, remove centers to a mixing bowl. (Leave shells intact.) Add sour cream, salt, and pepper to potato pulp and beat vigorously until smooth. Divide mixture evenly in shells, mounding, if necessary. Place potatoes in circle on microproof plate. Cook on high (maximum power) 4 minutes. Sprinkle with paprika. 4 servings.