Cheddar Potato Skins

6 baking potatoes
1 cup finely shredded Cheddar Cheese
2 tablespoons green onion, finely chopped
1/8 teaspoon garlic powder
Garnish sour cream, salsa

Bake potatoes at 425 degrees for 40 to 50 minutes until tender.  Quarter each potato lengthwise and scoop out insides, leaving 1/2" thick shells.  Arrange potato shells skin side up on an ungreased baking sheet, spray skins evenly with non stick vegetable spray.  Bake uncovered at 425 degrees for 20-25 minutes until crisp.  Turn shells skin side down.  Toss together cheese, onion and garlic powder, sprinkle evenly over shells.  Return to oven for an additional 2 minutes, until cheese melts.  Serve with sour cream and salsa.

Makes 2 dozen