Preparation

1. Cook potatoes and 1 teaspoon salt until tender. Drain and cool to touch. Peel and mash in large bowl.
2. Stir in remaining salt, cream cheese, flour, baking powder and butter. Mix until blended.
3. Spoon into 6 large mounds on a baking sheet. Shape each mound into a 4-inch bowl using the back of a large spoon; cover and freeze till firm.
4. Place in freezer zip-lock bags; and freeze up to 1 month. Remove from freezer and place on lightly greased baking sheet.
5. Brush with butter and sprinkle with paprika. Bake frozen bowls at 450 for 15 minutes until thoroughly heated and lightly browned.
6. Makes 6 bowls.

Super dish in which to serve grilled or steamed vegetables