Preheat the oven to 425

While that's heating, cook your potatoes in the microwave until they are tender. For me, that was about 8 to 9 minutes. Cook yours in 3 minute increments if you aren't sure how long your microwave will take.

When the potatoes are fork tender, remove them to a cutting board and cut off the top about 1/4 the thickness of your potato.

Scoop out the insides, leaving a little bit of potato around the inside.

Transfer to a cookie sheet and divide one tablespoon of butter into fourths.

Add one fourth to the bottom of each potato skin and sprinkle with a tiny bit of salt inside each one.

Bake 15 minutes until the skins are brown and crisp.

While the skins bake, add the remaining 2 tablespoons butter, the sour cream, 1/2 teaspoon salt, and the cheese to the potatoes in the bowl. Mix well with a hand mixer or mash by hand for a chunkier potato.

When the shells are crisp, remove from the oven and transfer the filling into the shells piling it high.

Bake 15 more minutes until golden brown and hot.

Top with green onions and serve warm or room temperature. Freezes well too.