Preparing the potatoes in the oven will prepare the potato better for scooping out than using the microwave. If you decide to make a casserole or use the aluminum tins, the microwave is fine to use.
To bake the potatoes, wash each potato under running cold water and brush gently with a soft brush. Poke about 6 holes into the potato using a fork, them wrap each potato in aluminum foil. Bake in a preheated 400-degree oven until you the potato is softened.
You can slice the top off of the potato or you can slice it in half lengthwise. Slicing the top off will give you one large stuffed potato, slicing it in half will give you two smaller stuffed potatoes.
Add the milk, sour cream, green onions and cheese a little at a time. The quantity you will use of each will depend on the quantity of smashed potato you end up with and your personal preference.
Grating the cheese yourself provides the best results, but pre-grated cheese works well also.
This can be made into a casserole or stuffed into the small aluminum tins if you don’t want to stuff the potatoes.