Twice Baked Potatoes

Directions

Bake potatoes at 400 degrees for 1 hour. Remove from oven. Slice
hot potatoes in half lengthwise. Carefully scoop out pulp into large
bowl, leaving a thin potato-skin shell. Mash potato pulp with salt,
pepper and margarine (and milk, if needed). Stir in chopped onion and
cheeses. Heap potato, cheese mixture into potato shells.

To Serve Immediately:
Bake the filled potato shells at 400 degrees for 20 minutes, or until
golden brown.

To freeze:
Fill potato shells with mixture, but don't reheat stuffed potato shells
in oven. Freeze potatoes by placing them on a cookie sheet in the
freezer for a few minutes until hard. Pack the hardened potato shells
into heavy-duty freezer bags.

To Serve:
Remove from bag (as many as needed). Allow to thaw; place on cookie
sheet, or in shallow baking dish. Bake at 400 degrees for 20 minutes
or until golden brown.