4 lg. baking potatoes
2 tbsp. butter
1/4 c. milk, more or less
4 oz. shredded sharp Cheddar cheese
1/2 tsp. dry mustard
Salt & pepper

Wash, dry potatoes and rub lightly with oil. Bake as usual. Cut in 1/2 lengthwise. Scoop out insides and mix with milk, butter and mustard. Beat until smooth. Add cheese; mix well. Fill potato skins and bake at 350 degrees for 25 minutes. Can be wrapped individually and frozen. When ready to use, thaw and bake as usual.