2 (10 oz.) baking potatoes
Vegetable oil
1/4 c. sour cream
2 tbsp. butter
2 tbsp. milk
1 tbsp. chopped green onion
1/4 tsp. salt
Dash of pepper
2 slices bacon, cooked and crumbled
1/4 c. (1 oz.) shredded cheddar

Wash potatoes, and rub skins with vegetable oil. Bake at 400 degrees for 1 hour or until done. Allow potatoes to cool to touch. Cut a 1 inch strip lengthwise from top of each potato; carefully scoop out pulp, leaving shells intact.

Combine potato pulp, sour cream, and remaining ingredients except cheese in a small mixing bowl. Beat at medium speed of an electric mixer just until potato lumps disappear (do not overbeat). Stuff shells with potato mixture. Bake at 350 degrees for 15 minutes; top with cheese, and bake an additional 5 minutes. Yield: 2 servings.

NOTE: To prepare in the microwave, prick potatoes several times with a fork. Omit vegetable oil. Arrange potatoes on paper towels in microwave. Microwave at HIGH 7 to 9 minutes, turning and rearranging potatoes once. Let stand 5 minutes. Microwave again briefly if not done. After stuffing the potatoes, arrange them on a microwave safe platter, and microwave at HIGH 2 to 3 minutes or until hot. Top with cheese, and microwave at Medium 2 minutes.