Twice Baked Potatoes

Twice Baked Potatoes

Ingredients:
4 large baking potatoes
1/4 cup milk
salt to taste
1/2 tablespoon butter
1 1/4 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees for approximately 1 hour or until the potatoes are soft and firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff the potato shells with mashed pulp mixture and sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees for 15 minutes or until cheese is bubbling.

Easy Potato Soup

Easy Potato Soup

Ingredients:
4 tablespoons Butter or margarine
1 1/2 cups Onions — diced
4 cups Potato — diced
1 Carrot; coarse grated — 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds

Directions:
In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy). Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.