8 med. sized potatoes
1/4 to 1/2 c. scalded milk
1/2 c. butter
1 egg
1 c. grated Cheddar cheese
2 green onions, finely sliced (approximately 1/3 c.)
1 1/2 tsp. salt
1/4 tsp. pepper

Scrub potatoes, dry, pierce skin with fork, and bake for 1 hour at 400 degrees. Slice in half (lengthwise). Scoop out potato, leaving a 1/4 inch thickness inside. Mash potatoes in medium size bowl. Heat enough hot milk to make potatoes smooth and fluffy. Add butter and stir in remaining ingredients. Return ingredients to shells, mounding slightly. Can be returned to oven for reheating so that food will be hot or can be refrigerated for use later. Cover to freeze. Thaw and reheat for a minimum of 30 minutes at 350 degrees.