Baked Stuffed Potatoes

3 large baking potatoes or 6 smaller
3/4 c. dairy sour cream
1 T. grated onion
1 tsp. salt
1/2 c grated cheddar cheese

Bake potatoes 1 hour at 400
Increase oven temp to 450
If potatoes are large cut in half lengthwise...for smaller potatoes cut x on top. Scoop out potatoe and put shell on baking sheet. In mixer, whip potatoes, add sour cream, onion and salt. Beat until fluffy. Fold in cheese. Put into shells. Can refrigerate or freeze at this point. If refrigerated, Bake 15 - 20 minutes at 450. If frozen, bake 400 45 - 55 min. If baked immediately, bake 450 12 - 15 min.

This is the only one I ever make anymore.

GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450° oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350° for 30 minutes.~~

Works well, freezing ahead.