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4 hot baked potatoes
1/4 c. butter or margarine
1/2 c. half and half (light
1/2 c. shredded Cheddar cheese
2 Tbsp. finely chopped green
1/2 tsp. salt
dash of pepper
chopped green onion

Cut off a small top section from each potato. Leaving
1/4-inch shell, scoop out potato pulp into a medium-sized bowl.
To pulp, add butter, half and half, 1/3 cup of the cheese,
onion, salt and pepper; mash with fork or potato masher until
well blended. Mound potato mixture into potato shells. Place
stuffed potatoes on a 9-inch pie plate; cover with plastic
wrap. To serve, microwave, covered, on High for 2 minutes,
rotating dish 1/4 turn after 1 minute or until heated through.
Sprinkle remaining cheese over potato tops. Garnish with
onions and paprika.

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