4 medium baking potatoes
2 tablespoons butter
1/2 cup sour cream
1/2 cup shredded Cheddar or Swiss cheese
2 tablespoons thinly sliced green onion
Bake potatoes in 425oF oven for 40 to 60 minutes or till done. Cut
a lengthwise slice from the top of each potato; discard skin from slice.
Scoop out the inside of each potato, leaving 1/2-inch shell. Set shells
aside; mash potato. Add butter to potato. Beat in sour cream. Season
with 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in cheese and
green onion. Spoon or pipe mashed potato mixture into potato shells.
Place in a 10x6x2-inch baking dish. Cover and refrigerate for 2 to
24 hours. (Or, wrap in moisture-vaporproof wrap and freeze.)
Bake, uncovered, in 425oF oven about 35 minutes or till lightly browned. (Or,
bake frozen potatoes 1 hour.) Sprinkle with paprika, if desired.
Scrub potatoes; prick with fork. Place in counter-top microwave oven on paper
toweling, leaving at least 1 inch between potatoes. Microwave, uncovered,
on high power for 13 to 15 minutes or till done. Halfway through cooking
time, rearrange and turn potatoes. Prepare potato shells and mashed potato
mixture as directed. Fill potato shells. Place in a 10x6x2-inch non-metal
baking dish. Cover and refrigerate as directed. Before serving, microwave,
uncovered, on high power about 10 minutes or till potatoes are heated through,
rearranging potatoes twice. (Or, microwave frozen potatoes for 15 to 18 minutes
or till heated through.) Sprinkle with paprika, if desired.