Double-Stuffed Potatoes

• 4 large baking potatoes
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup chopped onion
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup sour cream or 1/4 cup reduced-fat sour cream
• salt and pepper

1. Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
2. Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
3. Slice off potato tops.
4. Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
5. Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
6. Mix together.
7. Spoon mixture evenly into potato skin bowls.
8. Sprinkle with remaining cheese.
9. Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.

baking potatoes, butter, onion, cheddar cheese, sour cream, salt

Taken from www.food.com/recipe/double-stuffed-potatoes-196754 (may not work)