Ingredients: 4 large baking potatoes 1 tablespoon vegetable oil 5 tablespoons butter, divided 2 bunches green onions, white and light green parts only 4 cloves garlic, crushed 2 tablespoons heavy cream 1 teaspoon salt ½ teaspoon ground black pepper 1 cup smoked cheddar cheese, cut into ½-inch cubes Paprika

Directions: Heat oven to 350°F. Wash potatoes; poke a few holes in them and rub with oil. Bake for 1 hour or until tender. Cool for 30 minutes. Meanwhile, in a small skillet over medium heat melt butter. Add chopped onions and garlic and cook for 2 to 3 minutes or until onions are soft. Set aside. Slice tops off potatoes and scoop out the pulp into a medium bowl. Set skins aside. With potato masher, crush potato pulp. Add onion mixture, cream, salt, and pepper and mix well. Add cheese and fold gently until mixed well. Spoon potato mixture back into shells. Sprinkle lightly with paprika. Put potatoes on a baking sheet and return to oven for 15 minutes or until hot. Makes 4 servings. (Recipe excerpted from the NFL Game Day Cookbook from Chronicle Books) *See more recipes in our vegetables & salads collection