2 large russet baking potatoes, washed and dried
2 Tablespoons butter
1 cup grated American cheese
1/3 cup sour cream
About 2 Tablespoons cream (or half and half, milk, or evaporated milk)
Salt & pepper
Bake the potatoes until they are done.
Halve lengthwise and scoop into a large bowl, taking care to keep skins intact. Mash well.
Add remaining ingredients and mash until well incorporated and butter and cheese are melted. Fill potato skins with mixture.
Reheat in oven until hot and tops are golden. Serves 4.