5 lg. baking potatoes
1/2 lb. butter, melted
1/2 tsp. salt
Freshly ground pepper
1/2 c. heavy cream
3/4 c. coarsely shredded Swiss cheese

Preheat oven to 375 degrees. Bake potatoes as usual. While potatoes are still warm, scoop pulp out into a 9-inch pie plate. Discard skins. Coarsely break up pulp, but do not mash. Add butter, salt and pepper. Pour cream over top and let stand 30 minutes. (May stop here, cover and refrigerate up to 24 hours. Bring to room temperature before baking.)

Sprinkle cheese over top. Bake at 375 degrees for 20 minutes or microwave on high for 6 minutes or until heated through.