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.