These scrumptious spuds have pounds of meal appeal! Stirred together with sour cream, cottage cheese , onion and almonds, they offer a rich texture and nutty taste that will have folks coming back for more, assures Veronica Teipel of Manchester, Missouri.
Meet the Cook: As a pastor's wife, I cook for crowds often. This dish's always a hit. My own family - we have a daughter, 11, and a son, 10 - thinks the potatoes are a must with London broil or marinated grill chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear.
-Michelle Grigsby, Beavercreek, Ohio
When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go!
—Cindy Stith, Wickliffe, Kentucky
"When a friend and I decided to grow zucchini, we had no idea what the results would be," details Rose LaCore of Elizabeth, Minnesota. "We made everything we could think of to use up our crop. This recipe, with its refreshing flavor, found favor with our families."
Dill weed and cream cheese give these twice-baked potatoes a tangy taste that makes them a little different. To get a head start, stuff the potato shells beforehand and put them in the fridge. Then finish baking close to dinnertime.
Potato lovers go crazy for this delicious bake from my mother-in-law. The creamy combination of Yukon Golds and sweet potatoes goes well with poultry or roasts. This recipe tastes great reheated, although leftovers are rare. —Mary Ann Dell, Phoenixville, Pennsylvania
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee.
"Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."