Baked Potatoes

Preheat the oven. Rinse and scrub your potatoes, and make sure to cut off any bruises or blemishes. Dry the potato. Use a fork or knife to poke 6-8 holes around the potato (so it doesn't explode due to steam build up!). You may wrap the potato in foil if you like, but it is perfectly fine to bake the potato right on the oven rack- you'll get a crispy skin that way. Put the potatoes on the middle rack in the oven, set the timer. For medium- sized potatoes, bake for:

45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.

Potatoes are done if tender when pierced with a fork.

Funeral Potatoes

1-2 lb. Sack frozen hash brown potatoes
2 cans Cream of Chicken soup
1 cup sour cream
¼ cup diced onion or 2 Tbsp. Dehydrated onion
1 ½ cup grated cheese
1 cup diced ham, or cut up lunch meat ham
1 stick margarine, melted
1 ½ cup crushed cornflakes
salt and pepper

Mix all ingredients together except cornflakes. Put crushed cornflakes on top. Bake at 375* F for about 40- 50 minutes.

Grilled New Potato Packet

Prep: 5 min / Total: 25 min

1/2 lb. each red and white baby new potatoes (I usually just cut up 4-5 regular sized potatoes into bite- sized pieces)
2 Tbsp. water
2 tsp. oil
3 Tbsp. Italian dressing
2 Tbsp. grated Parmesan Cheese
1 Tbsp. parsley (if you have it- I sometimes leave this out)

Place potatoes in the center of an 18-inch long piece of foil (you may need to double- wrap it). Drizzle with water, oil, and dressing, and sprinkle cheese on top. Fold foil packets up and seal ends. You can grill this- picnic or camping style on a grill or fire for about 20 minutes, but I have done this in my oven at 350 for about 25 minutes. Poke holes in the top of the packet to allow steam to escape, then carefully unwrap the foil. Add the parsley at this point, along with any seasoning you like, such as salt and pepper.