At any weekend get-together, this favorite pub grub will be welcome. Set the skins out with fresh toppings so your guests can personalize their own.
6 larges baking potatoes (about 4 pounds)
4 plum tomatoes, chopped
3 green onions, chopped
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup light sour cream
Scrub potatoes; prick several times with fork. Bake in 450 F oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
(reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450 F oven until cheese is melted, about 10 minutes.