5 or 6 large baking potatoes
Shortening (optional)
1 cup shredded sharp process American cheese (4 ounces)
1/2 cup dairy sour cream
1/4 cup margarine or butter, softened
2 tablespoons sliced green onion
Scrub potatoes with a brush. For soft skins, rub potatoes with shortening. Prick potatoes wit ha fork. Bake in a 425 degree oven 40 to 60 minutes or till tender. (Or, prepare potatoes as directed omitting shortening. Micro-cook, uncovered, on 100% power [high] 17 to 20 minutes or till tender, rearranging once.) Using a pot holder, gently roll potato to lightly mash inside. Immediately cut crisscross in top of each with a knife; press ends, pushing up to fluff.
For sauce combine cheese, sour cream, margarine or butter, and onion. Dollop on warm potatoes.
