Slice tops from potatoes; scoop out centers, leaving 1/8-inch shell. Mash potato. Add margarine, milk and salt; beat until fluffy. Stir in Velveeta Mexican cheese spread; spoon into shells. Bake at 375 degrees, 20 minutes. 4 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm