8 lg. or 10 med. Idaho potatoes
3/4 c. evaporated milk
1 1/2 tbsp. instant onion
Butter
Parsley flakes
1 c. sharp cheddar cheese, grated

Bake the potatoes, then scoop out centers. Mash these, then add the evaporated milk, onion, butter and parsley flakes. Add the cheese last. Refill potato skins, wrap in foil and freeze. When ready to serve, bake at 350 degrees for 1 hour.