Ingredients

• 4 large baking potatoes
• ½ cup butter
• ¼ cup milk
• ½ tsp onion powder
• ¼ cup sour cream
• 2 Tbsp Parmesan cheese
• ½ tsp salt
• dash cayenne pepper
• paprika

Instructions

• Scrub potatoes.
• Place directly on rack and bake at 400 F for 45 minutes or until easily pierced with a fork.
• Remove from oven and turn the temperature control knob down to 350 F. While still hot, carefully cut potatoes in half lengthwise. Carefully remove potatoes from skins, leaving an 1/8" wall.
• Place potatoes in mixing bowl. To hot potatoes, add butter and milk, whipping until fluffy.
• Add sour cream, Parmesan cheese, salt, onion powder and cayenne pepper. Beat well, adding more milk or butter if necessary.
• Spoon potato mixture back into potato shells. Sprinkle lightly with paprika.
• Place potato halves in a greased shallow baking dish. Bake at 350 for 30 minutes or until tops of potatoes begin to brown.
• (*Potatoes can be stuffed in advance and baked when needed. To heat potatoes after refrigeration, bake at 350 for 45-50 minutes or until heated through.)