Baked Stuffed Potatoes - cooking recipe

Ingredients

2 or 3 large potatoes, baked until tender
1/2 can condensed cream of mushroom soup
1 Tbsp. margarine
1/2 tsp. salt
dash of pepper
about 1/3 c. milk
1/4 c. shredded American cheese

Preparation

Bake potatoes until tender.
Cut in half lengthwise; scoop out pulp and mash or press through ricer.
Add cream of mushroom soup, margarine, salt and pepper; whip until light and fluffy while gradually adding about 1/3 cup milk.
Pile back into potato shells; sprinkle cheese over tops.
Return to hot 350\u00b0 oven for 10 to 15 minutes or set into broiler until cheese is melted.