Twice Baked Potatoes

My twice baked potato recipe
calls for first baking them in
a microwave and then in an oven.
These are so very creamy and good!

Ingredients:
Russet potatoes
Butter or margerine
Shredded cheddar cheese
Green onions or chives
Milk

Directions:
Scrub baking potatoes with a brush.
Prick with a fork in several places.
Place potatoes in a shallow baking dish.
Micro-cook, uncovered, on 100% power
for 6 to 8 minutes or till potatoes are tender.
Cut a lengthwise slice from the top of each potato.
Discard the skin from the lengthwise slices,
place the potato portions from the
lengthwise slices in a mixing bowl.
Scoop out the insides of the potatoes
leaving two 1/4-inch thick shells;
reserve the shells.
Add the insides of the potatoes
to the mixing bowl containing
the potato portions from the top slices;
Mash potatoes well and stir in
shredded cheddar cheese, butter
or margarine and sliced green onion.
Beat in enough milk to give the mixture
a stiff consistency. Season to taste with salt
and freshly ground pepper.
Pile the mashed potato mixture into
the reserved potato shells.
Bake in a preheated 400 degree oven for
about 30 minutes or until browned.
Sprinkle with paprika, if desired.