In a mixing bowl whip potatoes; add sour cream, onion and salt; beat until fluffy. (Potatoes may be slightly more moist than usual.) Fold in cheese. Divide into shells. Return to oven 12-15 minutes or until hot and lightly browned. (Caution: Remove from oven and serve immediately.)

Cooks Note: Potato shells may be stuffed, placed on tray in freezer to harden, then wrapped in moisture-vapor-proof wrapping. Bake in a preheated 400°F oven, 45-55 minutes.

Submitted by: CM