6 lg. baking potatoes
butter
1 c. commercial sour cream
9 crisp bacon slices, crumbled; optional
1 egg
1 tsp. salt
1/8 tsp. pepper

Make, then freeze ahead, if you wish, as follows: heat oven to 400 degrees. Wash potatoes, rub skins with butter. Bake, until done. Holding one of the potatoes in a pot holder, cut out an oval from one side of the skin. Scoop potato carefully out of skin. Repeat with all potatoes. Mash scooped out potatoes with sour cream, 1/4 cup butter, egg, salt, and pepper; stir in bacon. Heap back into potato shells, fluffing up with fork. Allow to cool, then freezer wrap individually and freeze. To serve: heat oven to 400 degrees. Unwrap frozen potatoes and bake until heated through, about 45 minutes to 1 hour. Serves 6.