Baked Stuffed Potatoes
(These can be done ahead & frozen)

Do ahead:

Scrub desired number of large baking potatoes. Bake in a 400° oven 1 hour or until tender.

Complete Preparation:

Cut potatoes in half lengthwise. Scoop out pulp, leaving about 1/4" shell. Mash pulp. For each potato add 1 T. butter or margarine- melted or softened- & 1 to 2 T. cream or milk. Season to taste with salt & pepper. Pile lightly in shell. If desired, sprinkle with paprika, grated cheese, garlic salt or chives. Store in a covered container or wrap airtight. Will keep in fridge 1 to 2 days, freezer up to 1 month.

Partial Preparation:

Cool baked potatoes slightly, then refrigerate up to 4 days. About 20 minutes before serving, scoop out pulp & prepare as above.

Before Serving:

Bake in a preheated 400° oven for 10 minutes if refrigerated, about 40 minutes if frozen- until heated through & lightly browned.

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