INGREDIENTS

6 Russet Potatoes
1 8oz. carton dairy sour dream
1 4oz. package of shredded cheddar cheese (1 cup)
1 green onion chopped
1 tablespoon snipped parsley
1 teaspoon of salt
2 tablespoon of butter or margarine melted
¼ cup of milk
Melted butter or margarine

DIRECTIONS

Scrub Potatoes and rub potatoes with shortening for softer skin. Prick with fork to allow steam to escape. Bake in 400° oven until tender (50 to 60 minutes). Cool potatoes ten minutes. Cut thin slice of top of each potato and carefully scoop out pulp. Make sure the shell is intact. With potato masher in large bowl, mash potato pulp to remove all lumps. Beat in sour cream, cheese, onion, parsley, salt, butter, and milk with potato masher or electric mixer until smooth and fluffy (about 1½ minutes). Spoon mixture into potato shells, brush with melted butter and refrigerate covered.

To reheat, bake in preheated 400° oven until golden and heated through (about 20 to 25 minutes)