Mix soup with 3 soup cans of milk. Add salt and pepper to taste. Cut up the cooled baked potatoes into soup. Pour into bowls, then top with bacon and onions.
Cut the slice of bacon into small pieces and saute in skillet until soft.
Add the onions and garlic and saute until onions are translucent.
Add the hamburger and saute all together until well-browned.
Add the condensed soup, sour cream, dry mustard, Worcestershire, and white wine.
Simmer for 5 minutes.
Season with salt and pepper to taste, and serve over the baked potatoes.
Makes 4 servings.
Melt butter in saucepan.
Add green pepper and cook a few minutes.
Stir in soup, then milk.
Heat slowly; do not boil.
Add chicken and pimento.
Continue cooking slowly for about 10 minutes.
Serve with or over baked potatoes.
Peel and cut the baked potatoes into medium sized chunks. (This
Cool baked potatoes; cut in half and scoop out pulp. Melt butter in saucepan and add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook 1 minute on medium heat. Stir until thick and bubbly. Add crumbled fried bacon, potato pulp, salt, pepper, onions and cheese. Cook until heated. Stir in sour cream.
Make a paste by creaming the butter and flour together.
Heat milk in saucepan; add paste in small pieces, stirring constantly, then add chicken broth and cook over medium heat, stirring, until thickened.
Saut onion in small skillet with an additional tablespoon butter and add to creamed mixture.
Add baked potatoes; mix and taste for seasoning.
Serve in bowls topped with bacon, chopped green onion and grated cheese.
Serves 6 to 8.
Scoop out pulp of baked potatoes.
Melt butter in saucepan. Add flour.
Stir until smooth.
Gradually add 6 cups of milk. Cook until mixture is thick and bubbly.
Add pulp, salt, pepper, onions and bacon.
Add 1 cup of cheese.
Stir in sour cream and more milk, if too thick.
Garnish with remaining cheese.
Cut baked potatoes in half and scoop out the pulp.
Place in mixing bowl.
Add sour cream, cream cheese, onion, salt and pepper.
Combine ingredients and stir.
Gradually increase speed of mixer.
Beat until potatoes are fluffy.
Spoon potato mixture into shells.
Place on baking sheet and sprinkle with paprika. Bake in a preheated oven at 400\u00b0 for 15 minutes.
Grated cheese may also be sprinkled on top, if desired.
Bake potatoes and cook broccoli.
Mash overcooked broccoli, then mash scooped out interior of baked potatoes.
Thin with a little milk and season with salt and pepper.
Add broccoli to potatoes and mix well.
Repack potato skins and sprinkle with cheese.
Bake until hot.
an while you brown the baked potatoes. Add a little oil to
Slice baked potatoes lengthwise. Scoop flesh of potatoes into a large bowl. Place the skins on a baking sheet. Add the butter to the potatoes and mix well. Add the Ranch flavor mix to potatoes and mix well. Spoon equal amounts of potato mix back into the skins and bake for 10 minutes at 375\u00b0.
Cut hot, baked potatoes in half lengthwise.
Scoop out potatoes; leave skins intact to restuff.
Beat potatoes, cottage cheese, milk, onion and Cheddar cheese.
Spoon mixture back into skins.
Sprinkle with paprika and parsley flakes.
Bake 10 minutes at 375\u00b0, until golden.
Cut tops of baked potatoes (lengthwise) and scoop out potatoes.
Mash potatoes with 1 cup sour cream, onion, salt and dried chives.
Fill skins with potato mixture and bake 15 minutes at 400\u00b0.
Halve baked potatoes and scoop out pulp.
Whip pulp with carrots, parsley, chives, horseradish, yogurt and butter.
Season to taste with salt and pepper.
Refill potato halves.
Top with grated cheese and paprika.
Bake in a 350\u00b0 oven for 15 minutes, or until cheese melts and mixture is hot.
Cook onion and celery in 1 tablespoon oil until tender, but not brown. Add remaining ingredients, except the tuna, and simmer, uncovered, about 10 minutes. Fold in tuna and heat.
Serve on top of baked potatoes that have been split open and scored.
Sprinkle grated Cheddar
and Monterey Jack cheese on top and put under broiler in oven until cheeses are melted.
(Can put a little bottled barbecue sauce on top of that.)
Serves 4.
Cut baked potatoes lengthwise. Scoop out potato.
Mash with ingredients.
Place back in potato shell. Sprinkle with paprika. Place in oven at 400\u00b0 for 20 minutes.
Add green onion dip mix to sour cream and spoon onto your baked potatoes.
Easy and good.
Cut potatoes in half, and scoop out
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
Scrub the best sized 12 potatoes in the bag. Poke each