Preparation

• Cook potatoes and 1 teaspoon salt until tender. Drain and cool to touch. Peel and mash in large bowl.
• Stir in remaining salt, cream cheese, flour, baking powder and butter. Mix until blended.
• 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.
• Place in freezer zip-lock bags; and freeze up to 1 month. Remove from freezer and place on lightly greased baking sheet.
• Brush with butter and sprinkle with paprika. Bake frozen bowls at 450 for 15 minutes until thoroughly heated and lightly browned.
• Makes 6 bowls.
• Super dish in which to serve grilled or steamed vegetables