6 potatoes
1/4 c. scalded milk
4 tbsp. butter
Salt to taste
1/4 to 1/2 c. grated cheese
Parsley or chives

Bake potatoes. When tender cut in half and scoop out inside being careful. Not to break skin. Mash with scalded milk. Mash with scalded milk, butter and salt. Pile lightly back in skins, sprinkle with grated cheese. Reheat in oven until browned on top, about 10 to 15 minutes.

Variation: Add chopped parsley and chives, or dry crumbled bacon.