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Heat the oven to 375 degrees. Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Pierce the potatoes on all sides with a fork to allow steam to escape while the potatoes bake. Place potatoes directly on the oven rack. Measure margarine, and let it stand at room temperature to soften. Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender when squeezed gently. Be sure to sue a pot holder because potatoes will be very hot to the touch. When potatoes are cool enough to handle, cut them length-wise in half. Scoop out the insides into a medium bowl, leaving about a 1/4 inch shell in the potato skin. Increase the temperature of the oven to 400 degrees. Mash the potatoes with a potato masher or electric mixer until no lumps remain. Add the milk in small amounts, beating after each addition. The amount of milk needed to make potatoes smooth and fluffy depends on the type of potato used. Add the margarine, salt and pepper.
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