Food Storage Simplified

Ingredients:

6-8 large potatoes, baked, with flesh removed. Reserve skins (intact).

Directions:

Whip the potato flesh while hot, until smooth with 2 Tablespoons butter and 1 teaspoon sage using an electric mixer. Combine 1 cup water and ½ cup Shirley J cream sauce base together and add to potato mixture, whip until creamy. Spoon potato mixture into reserved shells and top with grated cheddar cheese. Bake in 350 degree oven until hot.

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