Servings: 12  servings of 1 potato cup

6   medium baking potatoes (about 8 ounces each) 6   medium baking potatoes (about 8 ounces each)
Vegetable oil Vegetable oil
1/2 cup (2 ounces) grated fresh Parmesan or cheddar cheese ½ cup (2 ounces) grated fresh Parmesan or cheddar cheese
1/2 cup sour cream ½ cup sour cream
1/2 cup milk, heated ½ cup milk, heated
3   green onions with tops, chopped 3   green onions with tops, chopped
1/4 teaspoon salt ¼ teaspoon salt
1/4 teaspoon ground black pepper ¼ teaspoon ground black pepper
Optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese Optional garnishes: sliced green onion tops, crisply cooked crumbled bacon, grated fresh Parmesan cheese or shredded cheddar cheese

Preheat oven to 400°F.
Scrub potatoes; brush lightly with oil using Chef's Silicone Basting Brush. Pierce potatoes serveral times; place in Deep Dish Baker. Bake 1 hour, 10 minutes or until fork-tender. Remove from baker to Stackable Cooling Rack; cool 10 to 15 minutes or until cool enough to handle. Meanwhile, grate cheese with Rotary Grater.
Slice each potato crosswise in half. Carefully scoop out pulp from each potato half into Classic Batter Bowl, leaving a ¼-inch-thick shell. Cut a thin slice off bottom of each potato cup; place potato cups in 12-Cup Muffin Pan.
Mash potato pulp with Nylon Masher. Add sour cream; continue to mash until no lumps remain. Gradually beat in milk. Stir in green onions, cheese, salt and black pepper; mix well.
Fill Easy Accent® Decorator fitted with open star tip with potato mixture; set aside. Using Large Scoop, fill each potato cup with remaining potato mixture. Pipe reserved potato mixture over top of each potato. Bake 25 to 30 minutes or until heated through and golden brown. Garnish as desired.