Twice Baked Potatos

4 large baking potatoes 1/2 tsp. salt
1/4 cup butter or margarine Pepper to taste
1/2 cup sour cream 1/2 tsp. onion salt
1/4 cup grated cheddar cheese 1/2 cup milk
1/4 cup sliced green onions (opt)

Preheat oven to 400 degrees.

Scrub potatoes and pierce them with a knife so they won't explode. Arrange them on oven rack and back for 45-55 minutes or until tender when gently squeezed using hot pad.

When cool enough to handle, split the potatoes in half lengthwise. Working over a medium bowl, scoop out the insides, leaving a shell about 1/4 inch thick. Spread the butter on the insides of the 8 shells.
Add the remaining ingredients (except cheese) to the potato pulp and mash or mix with a mixer until smooth. Spoon the potato into the shells, topping with the grated cheese. Arrange in a baking pan and return to the oven for 15 minutes or until the filling is hot and the cheese is melted.

Makes 4 servings.
Calories 230