Twice Baked Double Stuffed Potatoes and Cheesy Vegetable Medley

This is another meal from the past. I love these potatoes, sometime I make them as the main dish and sometimes I make them as a side dish.

Twice Baked Double Stuffed Potatoes

6 potatoes

½ lb. bacon, fried and divided

½ C milk

Salt and pepper to taste

½ stick butter

½ tsp dry mustard

1 C cheddar cheese, shredded

1 C sour cream

Bake potatoes wrapped in foil at 300 degrees for 90 minutes. Allow to cool slightly and slice a top off of each of them. Carefully scoop out the centers into a bowl, leaving a shell. Mash the potatoes and add milk, salt, pepper, butter, dry mustard, and some of the bacon, reserving some for the top. Combine well and place mixture back into potato shells. Top with cheese and remaining bacon. Place on a baking sheet and heat in the oven at 350 degrees about 20 minutes or until the cheese melts.

Cheesy Vegetable Medley
1 (16 oz) bag California Blend frozen vegetables
1 (10 oz) can cream of mushroom soup
2 C cheddar cheese, shredded, divided
1/3 C sour cream
salt and pepper to taste
1 small can french fried onions

Combine vegetables with soup, sour cream, 1/2 the cheese, salt and pepper in a bowl. Pour into a casserole dish. Top with french fried onions and remaining cheese. Bake at 350 degrees for 30-40 minutes or until cheese is melted and dish is heated through. 

For more recipes using bacon and potatoes check out Ingredient Spotlight