Ingredients:

2 large baking potatoes

1 cup prepared Alfredo sauce

1 teaspoon garlic powder

1/2 teaspoon pepper

1/8 teaspoon dried thyme

1 cup shredded Cheddar cheese, divided

1/2 cup shredded mozzarella cheese

Directions:

1. Pierce potatoes several times with a fork and place on a microwave-safe plate.  Microwave on high for 6 minutes or until tender.  Allow potatoes to cool slightly.

2. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme.  Stir in 1/2 cup cheddar cheese and mozzarella cheese.  Cut potatoes in half lengthwise.  Scoop out the pulp and add to the sauce mixture; mix well.  Spoon into potato shells.  Sprinkle with remaining cheddar cheese.  Microwave on high for 1 minute or until cheese is melted.

Ingredients

• 1 1/2 pounds new red potatoes, quartered
• 1 (250 g) tub PHILADELPHIA Chive & Onion Cream Cheese Product
• 1/4 cup milk
• 1 green bell pepper, chopped
• 3 tablespoons chopped fresh dill

• 4 large potatoes, washed and pierced with a fork
• Steamed broccoli (1 bunch fresh or 3 cups frozen florets)
• Margarine
• Sour cream
• Cheddar cheese
• Black pepper to taste.

INGREDIENTS:

1. Microwave the potatoes on full power until done, about five minutes per potato.
2. Cut potatoes in half, lengthwise and fluff with a fork.
3. Fill each potato with margarine and sour cream.
4. Place broccoli in each potato.
5. Top with shredded cheddar cheese and black pepper to taste.

*To make this low-cal, use a low calorie margarine, fat-free sour cream, and a reduced fat cheese.

• 1 pkg. crescent rolls
• 1 lb. sage sausage, browned and drained
• shredded hash browns
• 1 pkg. mozzarella cheese, shredded
• 1 pkg. cheddar cheese, shredded
• 5 – 6 eggs, beaten

DIRECTION:

1. Press crescent rolls in bottom of a 9 x 13 pan.
2. Sprinkle with browned and drained sausage.
3. Layer with some of the cheddar and mozzarella cheeses.
4. Add frozen hash browns and top with cheeses. 
5. Beat eggs slightly and pour over dish.
6. Bake at 375 degrees for 25 – 30 minutes until eggs are set.

INGREDIENTS:

• 2 lbs. ground beef
• 1 family size cream of mushroom soup
• 16 oz. cheddar cheese, shredded
• 1 bag tater tots

INGREDIENTS:

1. Brown and drain ground beef.
2. Mix soup with ground beef and put in a 9 x 13 baking dish.
3. Sprinkle shredded cheese over meat mixture.
4. Put a single layer of tater tots over cheese. 
5. Bake at 425 degrees for 17 – 20 minutes.

INGREDIENTS:

• 1 pkg. 32 ounce frozen hash brown potatoes, thawed slightly
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 1 can SPAM luncheon meat, cubed
• 1 can cream of chicken soup
• 1-1/2 cups sour cream
• ½ cup milk
• ½ cup chopped onion
• ¼ cup CHI-CHI’s diced green chilies, drained
• 2 cups crushed potato chips 

DIRECTIONS:

1. Heat oven to 350′F.
2. In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder.
3. In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion, and green chilies.
4. Add SPAM mixture to potato mixture; mix well.
5. Pour into 2-quart baking dish.
6. Sprinkle with potato chips.
7. Bake 45-60 minutes or until thoroughly heated.

 SERVES:  8

• 8 medium-size sweet potatoes or (2) 29 oz. cans of yams
• (1) 20 oz. can of sliced applies, drained
• 4 tablespoons sugar
• 3/4 cup light brown sugar
• cinnamon
• 1 – 2 cups miniature marshmallows

DIRECTIONS:

1. Preheat oven to 350 degrees F. 
2. Wash and boil yams in skins until tender if not using canned.  Cool, peel, and slice lengthwise.
3. In a two quart casserole dish, arrange half of the yams.
4. Spread 1/4 cup sugar, cinnamon and half the butter.
5. Add apples, arranging as a layer.
6. Repeat sugar, cinnamon and butter layer.
7. Top with remaining half of yams, 1/4 cup sugar and cinnamon sprinkled over all.
8. Bake one hour.
9. Arrange marshmallows on top and place under broiler until golden, about five minutes.

This recipe is a favorite with the in-laws!  Sure to impress at mealtime.

• 2 lbs. hash browns (thawed)
• 1/2 cup onions (optional)
• 1/2 cup margarine (melted)
• 16 oz. sour cream
• (2) 8 oz. shredded cheddar cheese
• 1 can cream of chicken soup
• crushed potato chips
• salt and pepper (to taste)

DIRECTIONS

1. Preheat oven to 375 degrees.
2. Mix all ingredients (except potato chips). 
3. Put mixture in 9 x 13 pan and top with crushed potato chips.
4. Bake for approximately one hour (when sides bubble).

This will be a family favorite and don’t expect leftovers!  Nobody leaves leftovers when Company Potatoes are on the menu.