2 lg. baking potatoes
1 c. (1/2 pt.) sour cream
2 tbsp. butter
1/2 tsp. salt
Freshly ground pepper
2 tbsp. minced green onion (if desired)
Salt
Grated Cheddar cheese

Slice baked potatoes in half lengthwise, with a potholder protecting your palm and cupping the potato half in your hand gently scoop insides of potato into a bowl (leave just enough pulp next to potato skin to keep it from breaking). Set aside potato skins.

To scooped-out potato, add sour cream, butter, 1/2 teaspoon salt, pepper and green onion, if desired. Blend with fork until well mixed but not necessarily smooth. Add salt as desired. Fill shells to heaping with potato mixture. Place on baking sheet and sprinkle with grated cheese. Potatoes may be refrigerated at this point or frozen. Bake 10 to 15 minutes (longer if refrigerated or frozen) at 375 degrees. Brown cheese under broiler, if desired.

Makes 4 servings.