Potato Boats

Around the holidays, when company was coming, I usually found myself short on time so I tried to get as much prepared ahead of time without the flavor loss of the foods. This is one of the dishes that was both delicious and had a lot of eye appeal. These potatoes could be prepared up to several days in advance but should make their last trip to the oven shortly before serving (perhaps about a half hour, or until they are gently browned).

Bake potatoes until they "squeeze" soft; cut them in halves and scoop out the insides. Place this in a mixing bowl along with butter, salt and /or cream cheese. Whip together; adding enough milk and /or sour cream to make a fluffy consistency; refill potato shells heaping full, garnish with cheese (and some vege "bacon" bits) and place in 400 degree oven until the cheese melts and the mashed potato browns at the edges.