|Baking potatoes||2 Large|
|Milk||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Dried beef||1⁄4 Cup (4 tbs), shredded|
|Finely chopped green onion with tops||2 Tablespoon|
|Shredded process american cheese||1⁄4 Cup (4 tbs)|
Prick potatoes with fork to allow steam to escape.
Microwave uncovered on high (100%) 3 minutes; turn potatoes over.
Microwave uncovered until tender, 4 to 6 minutes longer.
Wrap potatoes in aluminum foil; let stand 5 minutes.
Cut thin lengthwise slice from tops of potatoes; scoop out insides, leaving thin shells.
Mash potato, milk, sour cream and margarine.
Stir in beef, onion, salt and pepper.
Fill shells with potato mixture; place on plate.
Cover with waxed paper and microwave on medium (50%) until hot, 4 to 5 minutes.
Sprinkle with cheese.
Microwave uncovered on high (100%) until cheese is melted,