12 med. potatoes, boiled, skinned and cut in chunks
1 stick butter, melted
1 env. Zesty Italian salad dressing
1/4 c. milk
2 c. shredded Cheddar cheese
1/2 lb. bacon, cooked and crumbled

In a large bowl, mash potatoes. Add butter, dressing mix and milk. Mix until well blended and creamy. If too dry, add more milk. In another bowl, mix cheese and bacon. Spoon potato mixture into large cupcake cups. Top cups with cheese and bacon mixture. Place cups into gallon-size freezer bags and freeze until needed. Makes approximately 24 cups.