6 lg. baking potatoes
1/2 c. butter
1/2 to 1 c. warm milk
1 tsp. salt (vary to taste)
1 c. grated cheddar cheese
1 c. sour cream or plain yogurt
Additional grated cheese and paprika

Scrub potatoes and prick with a fork. Bake potatoes for 1 hour at 425 degrees or until they yield under slight pressure. Halve potatoes lengthwise and scrape out pulp. Mash pulp, add butter, sour cream and enough milk for desired consistency. Add salt and beat. Mix in 1 cup cheese. Divide and mound into potato shells. Sprinkle with cheese and paprika. Place on tray and freeze. Wrap individually and store frozen. Unwrap and bake at 350 degrees for 40-50 minutes to brown. If not frozen, 20 minutes baking is enough. Add cheese for last 5 minutes of baking.