Frozen Baked Potatoes

1. 1

   Scrub the baking potatoes; bake at 425u00b0 until tender, 50 to 60 minutes.

2. 2

   With electric mixer, blend together the milk, sour cream sauce mix, salt, cumin seed and pepper.

3. 3

   Let stand 10 minutes. Cut thin, lengthwise slice from each potato; discard.

4. 4

   Scoop out centers.

5. 5

   Add to sauce mixture with 2 tablespoons butter.

6. 6

   Beat until fluffy.

7. 7

   Add more milk, if needed.

8. 8

   Spoon into potato shells; sprinkle with paprika.

9. 9

   Freeze, covered, for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.