6 servings

This is a good way to keep an inexpensive staple on the lunch menu in a different form. Our message was that potatoes don't have to be French-fried to win over adolescent appetites.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Bake potatoes at 400° for 1 hour or until done, and cool slightly. Cut each potato open; carefully scoop pulp into a bowl, leaving shells intact. Add cheese and sour cream to pulp, and mash; stir in onions and salt.

Step 3

Increase oven temperature to 450°. Stuff shells with potato mixture, and sprinkle with paprika. Place on a baking sheet; bake at 450° for 15 minutes or until thoroughly heated.

Step 4

Microwave Directions: Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes halfway through cooking time. Let stand 5 minutes. Stuff potatoes as directed above, and microwave at high 5 minutes or until thoroughly heated.

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