Here's one 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 cup (8 ounces) sour cream 1/2 cup 2% milk 1 cup (4 ounces) shredded cheddar cheese 1/2 cup butter, melted, divided 1 package (30 ounces) frozen shredded hash brown potatoes, thawed 1 cup cornflake crumbs 1/4 cup grated Parmesan cheese Directions In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered, at 325� for 45-50 minutes or until heated through. Yield: 6-8 servings.

We had really cheap potatoes here for about a week last summer. Don't know what got into me, but I ended up with 15 pounds of potatoes. I made up batches of scalloped potatoes (baked and froze them). But back to your question -- I peeled, cut, boiled and seasoned potatoes. Drained and cooled them - then packaged them and froze for future mashed potatoes. Just defrost, heat, mash and add your usual ingredients to finish up. Be sure to cook off the excess moisture after draining (that's something I always do anyway, but particularly important before freezing). I use a Food Saver vacuum sealer for freezing. If you have a vacuum sealer, you could prepare them to the mashing stage and seal and store in your refrigerator for a few days without a problem. I would reheat in a double boiler or in a bowl over hot water.

I love twice baked potatoes, so I'll be saving this entire thread! LOL Her's a favorite of ours. We often have them as a meal, served with just a salad or side of vegetables. Andouille and White Cheddar Over-Stuffed Baked Potatoes Recipe courtesy Emeril Lagasse, 2000 8 large baking potatoes, like Russets Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions 1/2 pound andouille sausage, ground 8 tablespoons butter 1 to 1 1/2 cups cream fraiche 1/2 pound white cheddar, grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve. Linda

I use frozen scallops from Trader Joes..I just throw a handful in with vege's..I like them with snowpeas and mushroom..a touch of garlc and they're done..serve over rice..be care about cooking them too long..you want them tender..one thing I want to metion..scallops are 'seafood' not fish and I'd check on a site like 'ask jeeves' to be sure they're truly lower in cholesterol..