Serves 6

• 6 medium russet potatoes, baked and cooled
• 4 ounces cream cheese
• 1/4 cup milk
• 1 cup grated sharp cheddar cheese
• Salt and pepper
• Optional mix-ins: Chopped green onion or chive, cooked crumbled bacon, corn kernels, diced cooked chicken or ham

1. Cut cooled baked potatoes in half lengthwise. Carefully scoop out the center without damaging the skin, and transfer the scooped-out potatoes to a large bowl.
2. Put the potato skins on a rimmed baking sheet.
3. Add the cream cheese, salt, pepper and milk to the bowl of potatoes, and mash until creamy.
4. Stir in any optional added ingredients, such as chopped green onions, chives or bacon bits.
5. Fill the potato skins with the cheese and potato mixture. Top with the shredded cheese.
6. Place the tray of filled potato skins in the freezer for about 1 hour. Once they’re frozen solid, you can transfer them to a container or zip-top bag with as much air removed as possible for long-term storage.
7. To heat and serve: Defrost the potato skins before using. Place them on a baking tray and cook in a preheated 450 degree oven for 15-20 minutes, until they’re slightly crisp and heated all the way through.