Bake or microwave potatoes until done.
Cut a thin slice from the top of potatoes and scoop out most of the inner section, being careful not to tear the skins.
Mash potatoes (ideally in a large ziploc baggie) with other ingredients, reserving 1/3 of the cheese. Season with salt and pepper to taste. Using baggie, pastry bag or spoon, fill potato shells, mounding the tops. Arrange in a baking dish, sprinkling top with cheese. Bake at 400 for 20 minutes, until cheese is brown. Cool, wrap and freeze for up to 2 months.
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