Cheesy Whipped Potatoes

6 Medium Potatoes (2 to 2-1/2 pounds / 908 g to 1 kg)
1/4 Cup / 60 mL Watkins Cheese Soup Base
2 Tbsp. / 30 mL Watkins Onion Soup Base
1/2 to 3/4 Cup / 125 mL to 180 mL Milk
2 Tbsp. / 30 mL Butter or Margarine
Dash Watkins Black Pepper
Watkins Paprika
Grated Cheese, optional

Scrub potatoes; pierce with a fork. Bake at 400ºF / 205ºC for 50 to 60 minutes or until fork tender. Cut a thin slice from top of each potato; scoop out pulp, leaving skins intact. Mash pulp well and place in mixing bowl. Add soup bases, milk, butter, and pepper; beat until light and fluffy. Return potato filling to shells, rounding slightly. Sprinkle with paprika and grated cheese, if desired. Return to oven until lightly browned or until cheese is melted. Makes 6 servings.

Nutritional Information Per Serving:
Calories 310, Protein 7g, Carbohydrates 57g, Sodium 390mg, Fat 6g, Saturated Fat 3g, Cholesterol 16mg, Dietary Fiber 5g

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