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Preheat oven to 400 degrees. Scrub potatoes; brush lightly with oil. Pierce potatoes several times; place in deep dish baker. Bake 1 hour, 10 minutes or until fork tender. Remove from baker to cooling rack; cool 10 to 15 minutes or until cool enough to handle. Meanwhile, grate cheese; set aside. Slice each potato crosswise in half. Carefully scoop out pulp from each potato half into bowl, leaving a 1/4 inch thick shell. Cut a thin slice off bottom of each potato cup; place potato cups in muffin pan. Mash potato pulp. Add sour cream, continue to mash until no lumps remain. Gradually beat in milk. Stir in green onions, cheese, salt and black pepper; mix well. Fill decorator bag fitted with open star tip with potato mixture; set aside. Using large scoop fill each potato cup with remaining potato mixture. Pipe reserved potato mixture over top of each potato. Bake 25 to 30 minutes or until heated through and golden brown. Garnish as desired.
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