I most often fill these yummy bowls with Company Beef Stew but feel free to fill them with anything you like.
3 pounds potatoes
2 tsp salt, divided
8 oz cream cheese, softened
1 extra large egg, lightly beaten
2 Tbsp all-purpose flour
1/4 tsp baking powder
1 Tbsp butter, melted
1/4 tsp paprika
1. In a Dutch oven starting with cold water to cover, boil the unpeeled potatoes and 1 teaspoon salt for 25 minutes or until tender. Drain and cool to touch.
2. Peel the potatoes, and mash them in a large bowl using a potato masher. Stir in the remaining salt, cream cheese, and next three ingredients until blended.
3. Spoon the potato mixture into 8 large mounds on a baking sheet. Shape each mound into a 4-inch bowl using the back of a large serving spoon, then cover with plastic wrap and freeze until firm. At this point you can freezer wrap and store.
4. Remove the bowls from the freezer, and place on a lightly greased baking sheet. Brush with butter and sprinkle with paprika. Bake the frozen bowls at 450* for 15 minutes or until thoroughly heated and lightly browned.