Prepare as directed, reserving the shredded cheese for later use. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) in 350°F oven 1 hour or until heated through. Top with shredded cheese.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.