Title: Cheesy double-baked potatoes
 Categories: Stuffed, Potatoes
      Yield: 4 Servings
 
      4 md Potatoes
           Butter
    1/2 c  Shredded Cheese; Such As
           -Cheddar,, Mozzarella, Gouda
    1/2 c  Cream Cheese With Chives
    1/8 ts Pepper
      2 tb Milk
      2 tb Snipped Chives
 
  Scrub potatoes and rub with butter and prick potato with a fork. (for
  moist skins, skip the shortening rub.) Prick the potatoes and wrap
  each in foil. Bake the potatoes at 425 for 40-60 minutes until
  tender. Cut a length - ~wise slice from the top of each baked potato;
  discard skin from slice and place pulp in a bowl. Gently scoop out
  each potato, leaving a thin shell. Add the pulp to the bowl.
  
  With an electric mixer on low speed or a potato masher, beat or mash
  potato pulp. Add cheese, cream cheese , and pepper. Beat till smooth.
  If neccesary, stir in 1-2 tablespoons milk to make potatoes of desired
  consistency. Stir in chives. Spoon potato mixture into potato shells.
  Place in a 2 quart square baking dish. Bake uncovered in a 425 oven
  for 20 - - 30 minutes or till light brown.
  
  TO MAKE AHEAD Prepare and stuff the potatoes as directed. Wrap each
  of the potatoes in heavy-duty foil or place potatoes in a freezer
  contatiner. Seal tightly, label, and freeze for up to 3 months. To
  reheat unwrap frozen potatoes. Bake in a 375 oven about 45 minutes or
  till heated through.