4 lg. baking potatoes
1/2 c. dairy sour cream
1/4 to 1/3 c. milk
1 tbsp. grated onion
1 tsp. salt
1/2 c. shredded Cheddar cheese

Rub potatoes with oil and bake until done. While hot, cut potato lengthwise in half. Scoop out, save the shells. Whip potatoes with all ingredients except cheese. Beat until fluffy. Fold in cheese. Fill potato shells and put on tray and freeze. When frozen, can wrap in smaller packages. To reheat, remove wrapper and bake uncovered at 375 degrees for about 50 minutes. When partially done sprinkle with paprika.