4 medium potatoes
1/2 cup sour cream
1/4 cup butter
1/2 cheddar cheese
1/2 teaspoon salt
4 slices of bacon crumbled
Bake potatoes until done (400 degrees for 1 hour).
Allow to cool.
Slice about 1" strip of the skin off the top of each potato.
Carefully scoop out the pulp, placing in a large bowl, and leaving the potato shells intact.
Mash the potato pulp along with the butter.
Add sour cream, cheese, and salt. Combine well.
Spool the mixture back into the potato shells.
Top with crumbled bacon.
Freeze.
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