Stuffed pumpkin shell potatoes

1. Preheat oven to 325° F. Cut 1/4 inch off tops of pumpkins; discard tops, if desired. Remove seeds and fibrous strings from inside of pumpkins. Place pumpkins, cut side down, on an ungreased baking sheet. Bake in preheated oven for 20 to 25 minutes or until pumpkins can be easily pierced with a fork; set aside.

2. Meanwhile, peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Mash with a potato masher, or beat with an electric mixer. Beat in canned pumpkin, butter or margarine, and nutmeg. Gradually beat in milk. Stir in cheese. Season with salt and pepper.

3. Spoon mashed potato mixture into pumpkin shells, spooning any remaining potato mixture into a small casserole. Place pumpkin shells and casserole, if needed, in a 15x10x1-inch baking pan. Cover loosely with foil.

4. Bake in preheated oven 15 to 20 minutes, uncovering the last 5 to 10 minutes to lightly brown. Makes 8 side-dish servings.

Make-Ahead Tip: Make the potato mixture a day ahead. Refrigerate in a covered casserole; bake in a 325 degree F oven for 1-1/2 hours.