Ingredients:

• 6 medium baking potatoes (about 8 ounces each)
• vegetable oil
• 1/2 cup (2 ounces) grated fresh Parmesan or cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk, heated
• 3 greens onion with tops, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese

Directions:

1. Preheat oven to 400 degrees. Scrub potatoes brush lightly with oil using pastry brush. Pierce potatoes several times; place in deep dish baker. Bake 1 hour, 10 minutes or until fork-tender. Remove from bake to cooling rack; cool 10 – 15 minutes or until cool enough to handle. Meanwhile, grate cheese with cheese grater, set aside.
2. Slice each potato crosswise in half. Carefully scoop out pulp from each potato half into bowl. Leaving a 1/4 inch thick shell. Cut a thin slice off the bottom of each potato cup, place potato cups in muffin pan.
3. Mash potato pulp with masher. Add sour cream; continue to mash until no lumps remain. Gradually beat in milk. Stir in green onions, cheese, salt and black pepper; mix well.
4. Fill decorator fitted with open star top with potato mixture; set aside. Fill each potato cup with remaining potato mixture. Pipe reserved potato mixture over top of each potato. Bake 25 – 30 minutes or until heated through and golden brown. Garnish as desired.