|Baking potatoes||4 Medium|
|Milk||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs) (If Desired)|
1. Prepare and microwave whole potatoes as directed.
2. Cut thin slice from top of each potato; scoop out inside leaving thin shell. Mash potatoes until no lumps remain. Add small amounts of milk, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.) Add margarine, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese. Fill potato shells with mashed potatoes. Freeze uncovered 15 minutes. Place in freezer container. Cover, label and return to freezer. Freeze no longer than 2 months.
3. About 15 minutes before serving, remove Cheesy Potatoes from freezer. Arrange in circle on 10-inch plate. Cover loosely and microwave on high (100%) 5 minutes; rotate plate 1/4 turn. Microwave until hot, 4 to 6 minutes longer. Sprinkle with imitation bacon and snipped chives if desired.