2 lb. baking potatoes (about 4 lg.)
1/3-1/2 c. milk
1/4 c. soft butter
1/2 tsp. salt
Dash of pepper
Shredded cheese

Scrub potatoes and if desired, rub with shortening for softer skins. Prick with fork to allow steam to escape. Bake potatoes in 375 degree oven for 1-1 1/4 hours or in 350 degree oven for 1 1/4-1 1/2 hours. Remove potatoes. Increase oven temperature to 400 degrees.

Cut thin slice from top of each potato; scoop out insides, leaving a thin shell. Mash potatoes until no lumps remain. Add 1/3 to 1/2 cup milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on type of potatoes.) Add 1/4 cup soft butter, 1/2 teaspoon salt and dash of pepper; beat vigorously until potatoes are light and fluffy.

Fill potato skins with mashed potatoes. If desired, sprinkle with finely shredded cheese. Bake 20 minutes or until filling is golden.

Serves 4.