8 uniform sized baking potatoes
1 pkg. mild or sharp Cheddar cheese, shredded
1 (8 oz.) container sour cream
1 to 1 1/2 c. hot milk
2 sticks butter, melted
Seasoned salt, to taste
Onion powder (optional)
Garlic powder (optional)

Bake potatoes on a rack at 400-450 degrees for 1 hour. Cut lengthwise and scrape insides into a bowl. Add cheese (saving some for the tops), sour cream, hot milk, melted butter, seasoned salt, onion and garlic powder. Beat, beat and beat until creamy smooth and a little thick. (If mixture is too thin, add instant potatoes to desired thickness). Re-fill skins or place in purchased foil containers for baked potatoes. Top with remaining Cheddar cheese and sprinkle with paprika. Freeze. When ready to use let thaw at room temperature then bake at 375 degrees for 15-20 minutes.