4 baking potatoes (4 to 5 oz. each) 1/2 c. butter or margarine, cut up 1/2 c. dairy sour cream 1/2 tsp. salt dash of pepper paprika
Pierce potatoes and place on a paper towel, in oven, in a circle about 1 inch apart. Cook on High (maximum power) for 12 to 16 minutes. Potatoes may feel firm when done; let stand to soften. Do not overcook, as potatoes will dehydrate.
Remove 1/4-inch horizontal slice from top of each potato.
Using teaspoon, remove centers to a mixing bowl. Leave shells intact.) Add sour cream, salt and pepper to potato pulp and beat vigorously until smooth. Divide mixture evenly in shells, mounding if necessary. Place potatoes in circle on microproof plate. Cook on High (maximum power) for 4 minutes. Sprinkle with paprika.