Diva's Twice-Baked Garlic Potato

Diva’s Memories of Recipes Twice-Baked Garlic Potato
Inspiration:  This is another recipe that Grandma Sarah had tucked away in one of her cookbooks.  I added the garlic part...
Ingredients:  4 baking potatoes 2 oz reduced-calorie cream cheese (cut into cubes & soften) 2 TB chives 1/2 TB minced garlic 1/4 tsp basil dash of salt and pepper 4 TB skim milk paprika	Instructions: Poke potatoes with a fork and Bake 1 hour or until tender. Cool slightly.  Cut potatoes in half lengthwise and gently scoop potato out of skins. Set skins aside.  Put potato pulp into a medium mixing bowl and add cream cheese, garlic, chives, basil, salt and pepper.  Beat til smooth.  Add milk a TB at a time and beat til fluffy.  Spoon or pipe mixture back into shells and sprinkle with paprika.  Place on baking sheet, cover loosely with foil and Bake at 375 degrees F for 10 minutes.
Variation:  Yields 8 servings. 98 calories, 18g carbs, 2g fat Can be topped with cheese or bacon but remember to adjust your calories, carbs and fat.

Diva's Grandma Sarah's Cheesy hash brown's

Diva’s Memories of Recipes Diva's Grandma Sarah's  Cheesy hash brown's
Inspiration:  Grandma Sarah liked to make these for big family gatherings or carry in's.  We would have our family gatherings in Grandma's basement which she always had a dinning table all set up; and fyi: She always had a decorated Christmas tree down there that she kept up all year long.  I love to watch the lights and I would spend the night on the couch and she would turn them on for me.
Ingredients: 2 lb shredded hash brown potato's, thawed salt and pepper to taste 1/2 cup minced onions, optional 2 cups shredded cheese of your choice 1 cup milk	Instructions: Put thawed hash brown potato's in a large bowl.  Add salt, pepper and onions.  Add shredded cheese and milk and stir. Put in 9x13 very well greased baking dish and Bake approx 1 hour in a 350 degree F oven.
Variation: Serves 8

Diva's Hot German Potato Salad

Diva’s Memories of Recipes Hot German Potato Salad
Inspiration:  My Step-mother Judi use to always make this when I was growing up.  It's a yummy twist to regular potato salad and served hot.  Also a great alternative to a side dish.
Ingredients: 6 potatoes 6 slices bacon 2 tablespoon all-purpose flour 3 tablespoons white sugar 1/2 cup water 1/2cup white wine vinegar 2 TB Parsley salt and pepper to taste	Instructions: Bring a large pot of water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop up. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.  Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.  Add bacon & potatoes to skillet and stir until coated. Cook until heated and season with salt, pepper and parsley. Serve hot.
Variation:  Yields 6 servings.  I cook 1 potato per person. some people add onions also.