Stuffed Potatoes

4 ea Potatoes, large baking

1/2 c Sour cream

1/3 c Milk

2 t Salt

3 T Onions, chopped

2 T Butter

3 T Parmesan cheese

1 ds Pepper

Wash and dry potatoes. Bake at 400 deg until crisp - about 45 minutes. Remove and cool. Slice potatoes in half lengthwise and scoop out pulp, reserving the shells. Mash pulp with fork or beater. Add butter. Slowly mix in sour cream and milk. Add onions and pepper to taste. Beat until fluffy. Spoon mixture back into shells; sprinkle with parmesan cheese. Bake at 350 deg 15-20 minutes.