Twice-Baked Potatoes

INGREDIENTS 6 large baking potatoes 1/2 cup butter or margarine, softened 3/4 to 1 cup milk or cream 3 tablespoons crumbled cooked bacon 3 tablespoons minced onion 1 tablespoon snipped chives 1/2 teaspoon salt Dash pepper 1-1/2 cups (6 ounces) shredded cheddar cheese, divided Paprika

SERVINGS 6 CATEGORY Side Dish METHOD Baked PREP 15 min. COOK 85 min. TOTAL 100 min.

DIRECTIONS Bake potatoes at 400° for 60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out the pulp and place in a bowl. Mash potatoes and butter. Blend in milk or cream, bacon, onion, chives, salt, pepper and 1 cup of cheese. Refill potato shells. Top with remaining cheese and sprinkle with paprika. Bake at 375° for 25-30 minutes or until heated through. Yield: 6 servings.

Potato Chowder

INGREDIENTS 8 cups diced potatoes 1/3 cup chopped onion 3 cans (14-1/2 ounces each) chicken broth 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1/2 pound sliced bacon, cooked and crumbled, optional Minced chives, optional	SERVINGS 12 CATEGORY Soup METHOD Slow Cooker PREP 15 min. COOK 480 min. TOTAL 495 min.
DIRECTIONS In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).