Stuffed Potatoes

12 potatoes
8 oz sour cream
8 oz shredded cheddar cheese
milk
butter
salt
pepper

When baked potatoes are cool enough to handle, slice in half lengthwise and carefully scoop out insides. Mix with a little butter, salt and pepper, sour cream, cheese, and enough milk to get desired texture. Spoon back into potato shells.

To Freeze: Flash freeze and then transfer to freezer baggies.

To Reheat: Bake from frozen in a 400 degree oven for 20-25 minutes or until heated through.