Cut the potatoes in half "hotdog" style for you elementary teachers or lengthwise. Using a big spoon, hallow out the potato, reserving it in a bowl for later. I left some of the potato around the skin just to get it a little more stability to use it as a bowl.
Using a hand mixer, combine milk, butter, salt and pepper and potatoe in a bowl until whipped up to a soft mash consistency.
Next fill your potato skin boats with your mashed potato mixture.
Lastly top the potatoes with shredded cheese, gently pressing down to embed the cheese into the mashed potato mixture.
I put 4-6 potato boats in a freezer bag. Put the freezer bags flat on a cooking tray into the freezer. After they have frozen (1 day) I can then stack them in the deep freezer.
To serve, simply thaw overnight in the refrigerator. Place on a baking sheet and bake for 30-45 minutes at 350 degrees.