eight baker potatoes
two 8 oz packages cream cheese
one stick butter
Lawry’s seasoned salt
dash of milk
Wash potatoes, poke with a knife. Bake at 350 for 1 to 1 1/2 hours until done. Immediately cut potatoes in half lengthwise, and scoop out into a large mixing bowl. Save potato skins!!
Mix cream cheese, milk, butter and seasoning with potato. You may want to use a potato masher first, then an electric mixer.
Scoop potato mixture into potato skins and top with grated cheddar. Put in a pan and reheat in the oven at 350 until warm.
You can also make these ahead and freeze! Thaw out the night before baking.