Twice Baked Potatoes that You Can Freeze

6 medium potatoes
2 Tbsp. margarine or butter
1/2 cup light mayonnaise
1/2 cup hot milk
3-4 Tbsp. Watkins Bacon and Cheddar Dip Mix
1 tsp. Watkins parsley flakes
1/2 tsp. onion salt OR Watkins Onion & Garlic Pepper (no added salt)
1/2 tsp. Watkins seasoning salt
1/8 tsp. Watkins granulated pepper
chopped chives, for garnish
chopped green onion OR Watkins Minced Green Onion, for garnish
grated cheddar cheese, for garnish

Pierce potatoes in several spots. Place on rack in 400 F oven for 50-60 minutes (or microwave at baked potato setting) until tender. To test for donenes, insert sharp paring knife into center. Cool until able to handle. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl, leaving thin coating on skins to form shell.
Add next 8 ingredients to potato pulp. Mash well. Stuff shells. Bake in 350F oven for 25-30 minutes to heat through.
Garnish with chives, green onion and a light sprinkle of cheese just before serving.
Makes 12 stuffed potato halves.

To make ahead: Prepare and stuff potatoes early in day or night before. Cover. Chill. To serve, bake as above.

To freeze: Place stuffed potatoes on baking sheet. Freeze for 1 hour. Wrap partially frozen potatoes individually in foil. Freeze up to 4 months. To serve, thaw and heat wrapped potatoes in 350F oven for 25-30 minutes until heated through.

These can also be microwaved! Delicious which ever way you do them.