4 med. baking potatoes
1/2 c. (2 oz.) Cheddar cheese, shredded
1/4 c. bacon pieces, cooked (optional)
1 tbsp. butter
1 tbsp. green onion, sliced
1/4 to 1/3 c. milk (or more)
2 tbsp. Cheddar cheese, shredded
Parmesan cheese, grated

Scrub potatoes. Prick in several places with a fork. Bake at 425 degrees for 40 to 60 minutes (or microwave for 15 to 20 minutes) until potatoes are tender. Cool potatoes slightly. Cut potatoes in half and scoop out insides. Place potatoes in a bowl. Set potato shells aside.

Mash potatoes. Stir in 1/2 cup Cheddar cheese, 1 tablespoon butter, bacon and onion. Beat potatoes until fluffy; gradually add as much milk as necessary. Mixture should be very moist, but not runny. Spoon potato mixture into shells. Wrap each potato in Saran Wrap. Seal, label and freeze at least 6 hours.

To serve: Place frozen potatoes on baking sheet. Bake, uncovered, at 375 degrees for 40 minutes. Sprinkle potatoes with grated Parmesan cheese and 2 tablespoons Cheddar cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.