Mexican Potato Casserole

4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cups salsa
1/2 cup chopped peppers (red, green or yellow)
1 cup grated Monterey Jack cheese

Cut potatoes into bite-size pieces and place in greased casserole dish. Melt butter...stir in taco seasoning. Pour over the potatoes and stir to coat well. Bake uncovered at 425 degrees Fahrenheit for 40 minutes.

Stir...bake 10 minutes longer. Brown and crumble beef; add onion and cook until soft...then drain. Stir in salsa and chopped peppers.

Pour over potatoes. Top with grated cheese. Bake uncovered for 10 minutes. Serve with additional salsa and sour cream.

"Everything" Sauce (for baked potatoes)

1 cup sour cream
1/2 cup melted margarine
1 cup grated cheddar cheese
3 green onions, minced (or 4 tablespoons minced chives)
8 slices bacon, fried crisp and crumbled (or real bacon bits from a package or jar)

Mix sour cream, melted butter and cheddar cheese together and refrigerate. (This will keep at least a week.) When ready to serve, let the mixture warm up on the counter for an hour or so (while you bake the spuds) then add green onions and crisp crumbled bacon. Spoon over hot, baked potatoes.

Grandma Betty's Potatoes

1 kg (2 lbs) frozen hash browns
2 cups sour cream
1/2 cup shredded cheddar cheese
2 cans cream of mushroom soup
1/3 cup melted margarine
1/2 cup crushed Corn Flakes
1 chopped onion

Topping:
1/2 cup crushed Corn Flakes
1/4 cup melted margarine

In a greased 9 x 13 casserole dish, mix together hash browns, sour cream, cheese, mushroom soup, margarine, Corn Flakes and onion.  Top with 1/2 cup crushed Corn Flakes and drizzle with melted margarine.

Bake at 350 for 2 hours.

So, so, SO YUMMY!!