Instructions: Prick potatoes and wrap each in white paper towel. Microwave at HIGH for 6 to 10 minutes or just until potatoes are done. Remove paper and re- wrap in dry paper towel; let stand for 5 minutes.

Cut thick slice off tops. Carefully scoop out potatoes, leaving 1/4-inch shell.

Place pulp in small bowl and mash. In measuring cup, microwave milk and butter at HIGH for 30 seconds; stir into mashed potatoes along with chili sauce, and salt and pepper to taste. Spoon mixture back into shells. (Potatoes can be cooled, covered and refrigerated overnight or frozen for longer storage.)

To serve, sprinkle with salami bits and microwave at HIGH for about 2 minutes or until heated through.

Salami Bits:
1/4 cup finely chopped salami.

Spread salami on white paper towel; microwave at HIGH for 2 to 3 minutes or until dry, stirring every 30 seconds. Let cool and refrigerate in airtight container for up to 3 days.

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