6 med. potatoes
3 tbsp. butter
1 tsp. salt
1 tsp. chopped chives
1/8 tsp. pepper
1/2 c. sour cream
2/3 c. milk
1/2 c. shredded cheese

Pierce skin of potatoes with a fork or ice pick. Wrap in wax paper and microwave until tender. Or can be baked in oven wrapped in foil. Let stand 10 minutes. Cut potatoes in half lengthwise. Scoop out pulp into a bowl. Be careful not to tear shells.

Mash potatoes and beat in all ingredients except cheese. Top with cheese and put in a baking dish. Store in freezer or refrigerator. To serve, put on cheese and bake.