4 med. Idaho potatoes
1/3 c. (IGA) butter
1/2 c. grated sharp (IGA) cheddar cheese
1/2 c. light cream
2 tbsp. snipped fresh chives or jar chopped chives
3/4 tsp. salt, dash of pepper
Paprika

Preheat oven to 400 degrees. Scrub potatoes; pierce with fork. Bake 1 hour. Cut potatoes in half, lengthwise. With spoon, scoop out inside, being careful to leave skin intact, as shell. With portable mixer, beat potatoes with butter, cheese, cream, chives, salt and pepper until smooth and light.

Spoon mixture into shells, fluffing up in center. Sprinkle with paprika. Bake another 15 minutes at 325 degrees or let potatoes cool completely. Freezer wrap, label and freeze.

To serve: preheat oven to 425 degrees. Remove potatoes from freezer. Bake, uncovered, 30 minutes. Makes 8 servings.