Twice Baked Potatoes Old Nag Style

 Twice baked potatoes old nag style

4 medium size russet potatoes, baked

1 (16 ounce) container sour cream

1 bunch green onions thinly slices, set half of the greens aside

2 tablespoons butter

1 cup shredded cheddar cheese

Salt and pepper to taste

Scoop out the center of the baked potato while still hot. Set the skins aside on a baking dish. Put the potato that you scooped out into a mixing bowl. Sauté in a small skillet the butter and green onions. Pour into potato mixture and beat. Add 8 ounces of sour cream to the potato mixture and whip the potatoes. Add more sour cream as desired (at times it takes more than expected). Add salt and pepper to taste. Mound the mashed potatoes back into the skins, filling them completely. Sprinkle shredded cheese over top of potatoes and bake until cheese is melted and potatoes are hot. Garnish with the rest of the green onions just before serving. Serves 8