Ingredients

• 4 large baking potatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 tablespoon minced jarred jalapeno peppers
• 1 pound lean ground beef
• 1 cup canned crushed tomatoes
• 14-ounce can refried beans
• Salt and ground black pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 2/3 cup ricotta cheese
• 1/2 cup milk

Directions

Preheat oven to 425 F.

Wash and dry the potatoes, then pierce each several times with a fork. Microwave on high for about 10 to 12 minutes, or until cooked through. Timing will vary by microwave.

Meanwhile, in a medium saucepan over medium-high, combine the olive oil, garlic, onion and jalapenos. Saute until the onion just begins to get tender, about 5 minutes. Add the ground beef and saute until browned, about another 5 minutes.

Add the crushed tomatoes and refried beans, then mix well and reduce heat to low. Bring to a simmer, season with salt and pepper, then cover and reduce heat to just keep warm.

Carefully cut the potatoes in half lengthwise, then use a spoon to scoop out the insides and place them in a large bowl. Leave about 1/4 to 1/2 inch of potato all around the skin. Arrange the potato skins on a baking sheet. Set aside.

To the bowl of potatoes, add 1 cup of the cheddar cheese, the ricotta and milk. Mix well, then season with salt and pepper. Set aside.

Fill the potato skins almost to overflowing with the meat and bean mixture. Carefully spoon a bit of the potato and cheese mixture over the meat. Sprinkle each with some of the remaining cheddar.

Bake until the cheese melts and the mashed potato topping just begins to brown, about 12 to 15 minutes.

Source: Bryan/College Station Eagle

Ingredients

• Baking potatoes
• Onion slices, small or cut in half
• bacon strips
• seasoning
• aluminum foil

Directions

use one potato for each person. Scrub skins well and dry. Place potato on a piece of foil large enough to wrap it in. take a sharp knife and slice into the potato in 4 or 5 places crosswise, but not all the way down. Slip a slice of onion into each cut of potato. Sprinkle entire potato with seasoning like salt and pepper or your favorite seasoning. lay a strip of bacon on top and butcher wrap the foil enclosing the potato. Bake at 450(F) for 45 minutes or until done. This is great for dinner.

Source: How Sportsmen Cook

Ingredients

• 6 red potatoes
• 1 bunch green onion, chopped
• 2 cups cottage cheese
• 1 tub chive flavored cream cheese
• 1/2 cup sour cream
• 1 tsp. Worcestershire sauce
• 1/2 tsp. garlic salt
• 1/2 tsp. seasoned pepper
• 1/2 tsp. paprika
• 2 cups shredded Co-Jack cheese

Directions

Scrub and pierce the potatoes. Bake in microwave on high until tender. Cool to touch; cube with peel on. Combine potatoes, onion, cottage cheese, sour cream, Worcestershire sauce and seasonings (adjust if need be). Spray a 9″x13″ with garlic-Pam and put mixture into pan. Top with 1 cup cheese. Bake at 350 for 20 minutes, sprinkle remaining cheese and bake for another 10 to 15 minutes. Serves 5.

Ingredients

• 1 envelope onion soup mix
• 1/2 cup olive oil
• 1/4 cup melted butter
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1/4 teaspoon pepper
• 2 lbs. Potates, cut into chunks

Directions

Combine first 6 ingredients in baking pan. Mix well. Add potatoes, turning to coat well
Bake at 450º for about 1 hours or until golden brown

Ingredients

• 2 cups French fries (frozen)
• 1/2 cup flour
• 1 cup bread crumbs
• 2 cups corn flakes
• 2 eggs
• 2 cups canola oil

Directions

Put the corn flakes and bread crumbs in a blender and mix until fine. Roll the French fries in the flour. Roll them in the egg and then the corn flake mixture. Repeat this process only once. Cook the fries in the heated canola oil in a deep pan. Lift out when golden brown.