6 medium baking potatoes
vegetable oil
1/2 cup butter or margarine, softened
2 cups shredded cheddar cheese
1 (8 oz.) carton sour cream
1/4 cup milk
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Wash potatoes, and rub with oil. Bake at 400F for 1 hour or until
done. Cut potatoes in half lengthwise. Carefully scoop out pulp,
leaving shells intact. Mash pulp; stir in butter, 1 1/2 c. cheese,
sour cream, milk, parsley, salt, and pepper. Stuff shells with
potato mixture and sprinkle with remaining cheese. Bake potatoes
at 350F for 20 minutes.
