Double Stuffed Potatoes

Ingredients:

4 large baking potatoes
2 tbsp butter or margarine
1/2 cup chopped onion
3/4 cup Cheddar Cheese, divided
1/4 cup sour cream
2 tsp dried chives
salt and pepper

Directions:

1. Scrub potatoes, pat dry. Pierce each potato several times with a fork. Mircrowave on high for about 10 minutes, rotate potatoes. Microwave until tender about 3 minutes longer.

2. Preheat oven to 350. Melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.

3. Scoop out potatoes, keeping shells intact, place pulp in a medium bowl. Mash potato pulp; add onion, 1/2 cup Cheddar, sour cream, chives, salt and pepper to bowl.

4. Spoon potato mixture into shells, dividing evenly. Sprinkle remaining Cheddar on top. Place in a medium casserole dish. Bake potatoes until heated through, about 10 minutes.

(I always end up breaking the potato skins when I'm scooping them out, and this tastes just as good if you bake the insides in a small casserole dish.)

*Compliments of Easy Everyday Cooking.