• 4 (4 oz.) potatoes
• 1/2 tsp. dill weed
• 1/4 tsp. crushed tarragon
• 1/2 lb. sharp Cheddar cheese, grated
• 1/4 tsp. paprika
• 1/2 tsp. onion powder
• butter (optional)

1. Wash the potatoes; pierce in several places with fork.
2. Place the potatoes on a rack so that the potatoes cook evenly.
3. Cook 1 potato 4 to 6 minutes, 2 potatoes 6 to 8 minutes and 4 potatoes 14 to 18 minutes.

   (If you wish, they can be individually wrapped in wax paper.) If you are serving baked potatoes alone, wrap the potatoes in foil for the standing time to maintain heat. Allow the potatoes to cool before cutting in half. The skin will fall apart.

4. Once the potatoes are cooled (5 to 10 minutes), cut in half.
5. Scoop out inside with a spoon and mix with cheese, dill weed, paprika, tarragon and onion (butter).
6. Place mixture back into the skins; mound the mixture and use a fork to imprint design.
7. Sprinkle with paprika.
8. Return to the oven and cook on High power for 1 1/2 to 2 1/2 minutes.

   If the potatoes are placed in a covered casserole, they will stay hot for at least 5 to 10 minutes.