BAKED POTATO SOUP (serves 2-4)
1 cup sliced celery
3/4 cup chopped onion
2 TBL butter
2 TBL flour
2 cups half-and-half
1 tBL chopped parsley
1 chicken bouillon cube or 1 tsp chicken granules
1/2 tsp salt
1/4 tsp pepper
4 large baking potatoes, baked & cubed
Garnishes:
grated Cheddar, sour cream, chopped chives, bacon bits

In a large saucepan, saute the celery & onion in butter for 8-10 minutes until tender. Blend the flour with 3/4 cup of the half-and-half. Add to the celery & onions, blending well. Add 1/2 cup water, the parsley, bouillon, salt & pepper. Simmer until heated but do not boil. sitr in the potatoes. Add the remaining half-and-half & heat through without boiling. Serve with a choice of garnishes.~~Perennials: A Southern Celebration of Food & Flavors

I would make a twice baked potato casserole - your favorite twice baked potatoes, just not in the skins. And if you have a lot (and it sounds like you might LOL) you could freeze some of it.

Or how about mashed potatoes, or a soup with the potatoes mixed with broth and/or cream as the base.

Becky

Potato salad, potato cakes, fried potatoes (if you haven't mashed them).

Potato bread...soft yet firm...pillowy and generally very fine!!
Linda C

ty so very much!! I love you guys!

Suzi