Cheesy Potato Skins


4 large potatoes (about 2 pounds)
2 tablespoons margarine or butter, melted
1 cup shreded Colby-Monterey Jack cheese (4 ounces)
1/2 cup sour cream
1/2 cup sliced green onions (5 medium)

Bake potatoes in a 400 degree oven for 1 hour. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths, carefully scoop out the pulp, leaving 1/4 inch heels. Save pulp for another use. Set oven to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with margarine. Broil with tops 4-5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle cheese over potato shells and broil for about 30 seconds or until cheese is melted. Serve hot with sour cream and green onions on the side. 8 Servings