Recipes 4-22-25

The Ultimate Potato
6 large baking potatoes, boiled
1 cup half and half cream
6 tablespoons (3/4 stick) butter
1 (8 oz.) package shredded cheddar cheese
1 (8 oz.) carton sour cream
1/2 cup chopped onions
6 strips bacon, fried, crumbled
Preheat oven 350 degrees. Peel cooled potatoes and grate in bowl. Combine half and half cream, butter, cheese and sour cream in double boiler and stir just until they melt. Add cheese mixture to grated potatoes and place in sprayed 4 quart baking dish. Cover and bake for 30 minutes. Top with onions and crumbled bacon. Serves 8.

Twice Baked Potatoes
8 medium baking potatoes
2 tablespoons butter
1 (10 oz.) can cheddar cheese soup
1 tablespoon chopped dried chives
Preheat oven to 400 degrees. Bake potatoes until done. Cut potatoes in half lengthwise and scoop out flesh leaving thin shell. Whip potatoes with butter and 1/2 teaspoon salt in bowl. Gradually add soup and chives and beat until light and fluffy. Spoon into shells and sprinkle with paprika. Bake for 15minutes. Serves 8.

Mexican Meatball Soup
1 (14 oz.) can beef broth
1 (16 oz.) jar hot salsa
1 (16 oz.) package frozen whole kernel corn, thawed
1 (16 oz.) package frozen meatballs, thawed
1 teaspoon minced garlic
Combine all ingredients in slow cooker and stir well. Cover and cook on LOW for 4 to 7 hours. Serves 4 to 6.