4 med. baking potatoes
Salad oil
1/2 c. melted butter
1/2 c. Half & Half
1 tsp. salt
Dash of pepper
4 tsp. grated onion
1 c. shredded cheddar cheese
1/2 tsp. paprika

Wash potatoes and rub skins with oil. Bake at 425 degrees for 45 minutes or until done. Allow potatoes to stand until cool to the touch. Slice skin away from top of each potato. Carefully scoop out the pump leaving shells intact; mash pump. Combine potato pulp and remaining ingredients except paprika stirring well. Stuff shells with potato mixture. Sprinkle with paprika. Seal securely in aluminum foil. Freeze. To serve, thaw in refrigerator. Bake at 350 degrees for 15 minutes or until thoroughly heated.