Twice-Baked Potatoes

6 large baking potatoes
6 Slices Bacon
1/4 Cup butter
1/2 Cup milk
3/4 Cup sour cream
3/4 Cup Cheddar Cheese

1. Wash and dry potatoes. Spray potatoes with non-stick cooking spray and sprinkle with salt. Place on large baking sheet (not touching) and bake 1 to 1-1/2 hours.

2. In large mixing bowl add butter, cream cheese, salt and pepper and mix well.

3. Cup potatoes in half lengthwise. Scoop out inside of potatoes and add to butter mixture, adding milk until you reach the consistency of slightly stiff mashed potatoes.

4. Spoon mixture into empty potatoe shells and return to baking sheet. Sprinkle with cheese.

5. Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen. Remove potatoes from freezer and warp each in plastic wrap.

TO COOK FROZEN POTATOES: Preheat to 350. Place frozen potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 min. Uncover and bake an additional 15 minutes or more until hot. OR Thaw potatoes and bake at 350 for 15-20 minutes OR Heat in microwave until hot.