6 baking potatoes (about 3 pounds)
1 container (8 ounces) sour cream dip with toasted onion
1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
1/2 cup butter, softened
1/4 teaspoon pepper
Pierce potatoes with tines of a fork. Bake in a 425°F oven 40 to 60 minutes or till tender. Halve potatoes lengthwise. Scoop out insides, reserving shells. In a large mixing bowl combine hot potato, dip, cheddar, butter, and pepper. Beat with an electric mixer on high speed until fluffy. Spoon potato mixture into shells; sprinkle tops with paprika. Place in a 13x9x2 inch baking dish. Bake in a 350°F oven for 25 minutes or until heated through.
Pierce potatoes with tines of a fork. Arrange in a circular spoke pattern in microwave oven, leaving a space between each potato. Cook, uncovered, on high for 16 to 17 minutes or until tender, rearranging twice. Scoop out pulp and make filling as directed above. Arrange half of the filled potatoes on a 12-inch microwave-safe pizza plate. Microwave, uncovered, on high for 4 to 5 minutes or until hot, giving dish a half turn once. Cover loosely to keep warm. Repeat with remaining potatoes.