‘TATERS WITH INSERTS

Spuds, 'Taters, Bakers, or whatever you might choose to call them, potatoes have become a staple of the American diet--as well as much of the rest of the World--and there are many, many ways to prepare them.

They can be Baked, Twice Baked, Grilled, Deep Fried in chunks, French Fried, Pan Fried, or Boiled as well as many other cooking methods. However, there comes the time when the same old ways of preparing Potatoes becomes somewhat tiresome and you wish that there was something--anything--different that you could do to this everyday vegetable to liven up the dinner table.

This week, I'll share a couple of ways to do just that! <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

NOTE: For these recipes, choose large, blemish free "Baking Style" Potatoes. Be sure to wash them very well before preparing them. This will remove any dirt that might remain on the outer surface of the Potato. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

'TATERS AND PIGS

6 Large Potatoes (Washed)

6 Tablespoons Butter (Or Margarine)

4 1/2 teaspoons Milk

1 1/2 teaspoons Salt

Dash of Paprika

1/2 to 3/4 Pounds Small Sausages (Cocktail size works fine)

Bake Potatoes in a Hot oven (425F) until done--approx. 45 minutes. Remove from the oven and cut a slice from one side of the Potato. Scoop out the inside of the Potato, being sure not to break the outer skin. Mash the insides of the Potatoes with the Milk, Butter, Salt and Paprika and beat until fluffy. Fill the Potato shells with the Mashed Potato and make a hollow in the center of each Potato. Press the Small Sausages into the hollow and return to a moderate oven (350F) and bake for about 10 to 15 minutes, or until the Potatoes are brown and the Sausages are completely cooked. Serves 6. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

VARIATION: Make a hole, lengthwise, through each Potato with an Apple Corer and force a medium Link Sausage into each hole. Place the filled Potatoes into a baking dish and bake in a hot oven (425-450F) for about 45 minutes, or until the Potatoes are done. While the Potatoes are baking, baste with the drippings from the Sausages. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

OYSTER 'TATERS

6 Large Potatoes (Washed)

Cooking Oil or Melted Fat (As Needed)

6 Tablespoons Butter (Or Margarine)

1 1/2 teaspoons Salt

1/4 teaspoon Black Pepper

1/4 teaspoon Paprika

6 Tablespoons Cream (Or Evaporated Milk)

6 Large Uncooked Oysters

1/2 Cup Prepared French Dressing

1/2 Cup Buttered Bread Crumbs

Brush the Potatoes with the Oil and Bake as in the recipe above. Cut a slice from one side of each Potato and scoop out the insides, being careful not to break the skin. Mash the removed insides of the Potatoes and then beat together with the Butter, Salt, Pepper, and Paprika. Refill the Potato shells with the beaten Potatoes, making a hollow in the center of each. Marinate the Oysters in the French Dressing for about 1/2 hour. In the hollow of each Potato, place one Marinated Oyster and cover the top of each Potato with Buttered Bread Crumbs. Place the Potatoes in a baking dish and bake in a moderate oven (350F) for 20 minutes or until the Bread Crumbs are completely browned. Serves 6.

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