Twice-Baked Potatoes

Scrub baking potatoes with a brush.

Prick with a fork in several places.

Place potatoes in a shallow baking dish.

Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender.

Cut a lengthwise slice from the top of each potato.

Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl.

Scoop out the insides of the potatoes leaving two 1/4- inch thick shells; reserve the shells.

Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash.

Stir in shredded cheddar cheese, butter or margarine and sliced green onion.

Beat in enough milk to give the mixture a stiff consistency.

Season to taste with salt and freshly ground pepper.

Pile the mashed potato mixture into the reserved potato shells.

Return to the shallow baking dish.

Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through.

Sprinkle with paprika, if desired.