Stuffed Baked Potatoes

Bake potatoes until tender and scoop out. Mash the potatoes, adding hot milk, 1 Tbsp butter per potato, salt and pepper. Whip until fluffy. Heap mixture into potato shells. Cool, then place on cookie sheet until frozen. When frozen, wrap separately in foil and store in freezer bag until needed. To serve: Remove all wrappings. Arrange stuffed potatoes on cookie sheet. Heat in oven until heated through. Top with butter, sour cream or cheese and chives.

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