4 lg. baking potatoes (Idaho or Russet)
1/2 c. butter (or half of each)
1/2 c. milk
Salt and pepper to taste

Option: Fry and crumble 6 slices of bacon and saute 1 medium onion and add to potatoes.

Scrub potatoes, pierce top with fork. Bake at 350 degrees for 1 hour or until done. Cut a hole around top of potato large enough to put a tablespoon in to scoop out the inside to a mixing bowl. Scoop out as much as possible without tearing skin. Put skins in a baking dish into the still warm (but off oven) to crisp them up a bit.

Mix potatoes with mixer, adding butter, milk, salt and pepper. Use more or less as you test. Make it a rather thick mixture, as opposed to runny. If too runny add a few instant mashed potato flakes to thicken it up.

Fill the shells with mixture and freeze on cookie sheet, bag for future use. Can heat frozen in microwave covered with plastic wrap for 3 to 4 minutes, or 1 to 2 minutes if thawed. Or in a regular oven, at 350 degrees for 1/2 hour or until puffed and browned. I make 16 at once, baking smaller potatoes for extra filling.