6 russet potatoes, baked
1 (8 oz.) carton dairy sour cream
1 (4 oz.) pkg. shredded Cheddar cheese (1 c.), optional
1 green onion, chopped
1 tbsp. snipped parsley
1 tsp. salt
2 tbsp. butter, melted
1/4 c. milk
Melted butter

Scrub potatoes; rub with shortening for softer skins (optional). Prick with fork to allow steam to escape. Bake in a 400 degree oven until tender, 50-60 minutes. Cool potatoes 10 minutes. Cut thin slice off top of each potato; carefully scoop out pulp, leaving shell intact.

With potato masher, in large bowl, mash potato pulp to remove all lumps. Beat in sour cream, cheese, onion, parsley, salt, 2 tablespoons butter and milk with potato masher or electric mixer only until smooth and fluffy, about 1/2 minute; spoon into potato shells. Brush with melted butter. Refrigerate, covered.

To reheat: Bake, uncovered, in a preheated 400 degree oven until golden and heated through, 20-25 minutes. 6 servings.

Variation - Low Calorie Twice Baked Potatoes: Combine 2/3 cup hot water, 6 tablespoons nonfat dry milk powder, 1 tablespoon imitation butter granules, 1 teaspoon salt and 1/8 teaspoon white pepper. Remove 1 tablespoon; place in small bowl. Stir remaining liquid into mashed potato pulp from 6 baked potatoes. Fill potato shells; brush with reserved liquid. Refrigerate, covered. Reheat as above.