Scalloped Potatoes

Ingredients:

½ onion, chopped

6 medium red potatoes

1 can cream of chicken

1 cup sour cream

salt and pepper to taste

2 cups of shredded cheese, divided

Directions:

Preheat oven to 350 degrees.

Wash and cut potatoes into 1/8 inch slices.

In a bowl mix cream of chicken, sour cream, salt and pepper and most of the cheese. Once those are mixed well, add potato slices and onion and mix. Pour potato mixture into a greased a 9x13-inch casserole dish. Bake for 1 ½ hours (sprinkling on the remaining cheese for the last 5 min.)

Twice Baked Potatoes

Ingredients:
4 large baking potatoes
8 slices bacon 
1 cup sour cream
1/4 to 1/2 cup milk 
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions:
Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour. (Alternative - microwave potatoes - approx. three minutes per potato, just check for tenderness.) Make sure to poke holes in the potatoes with a fork prior to cooking so they don't explode.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains its shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start with 1/4 cup of milk and add more until you reach the consistency you want--make sure they are not too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

Zupa Tuscana

Ingredients:
1 lb. Italian sausage, cooked and drained
8 cups chicken broth
6 red potatoes, cut into bite size pieces
1 bunch fresh spinach (or kale), cut into small strips
2 tsp. basil
salt and pepper to taste
1/2 cup whipping cream
Parmesan cheese 

Directions:
Boil potatoes in chicken broth. Add kale about 10 min. after the potatoes (if using spinach, wait until closer to the end). Add basil and salt and pepper. Once potatoes are cooked through, add cream, cooked sausage and spinach (if using spinach). Heat through. Do not allow cream to boil. Sprinkle Parmesan cheese on top just before serving.

Lipton Onion Potatoes

Ingredients:
1 envelope Lipton onion soup mix
4 medium potatoes, cut into chunks (we prefer red)
1/3 cup olive oil

Directions:
Preheat oven to 450 degrees. Mix all ingredients until evenly coated. Place in a 9 by 13 pan. Bake uncovered, stirring occasionally for 40 min. or until potatoes are tender and golden brown. Serves 4.

Beef Stroganoff Sauce (goes over baked potatoes)

Ingredients:

½ pound hamburger

1 tsp. garlic

1 tsp. salt

1 tsp. pepper

1 can cr. of mushroom

½ cup sour cream

¼ cup milk

Directions:

Season hamburger with salt, pepper, and garlic and cook until brown.

Meanwhile, boil cr. of mushroom, sour cream and milk

Add hamburger to cream of mushroom sauce.

Serve over baked potatoes