Stuffed Potatoes - cooking recipe

Ingredients

6 medium Idaho potatoes
2 Tbsp. butter
1/4 c. hot milk
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper (white preferred)
2/3 c. grated sharp Cheddar cheese
1 Tbsp. chopped parsley

Preparation

Clean potatoes and bake at 400\u00b0 for one hour.
Remove from oven and cut slit lengthwise in each potato.
Open about 1/2-inch and carefully scoop out pulp.
Do not tear skin.
Mash pulp in a bowl and add butter, sour cream, salt and pepper; mix well.
Spoon into shells.
Top with cheese.
Return to oven and lightly brown. Remove and top with parsley.