Ingredients:
4 large baking potatoes
1/2 small butternut squash
1 cup grated American cheese (can substitute other cheese)
1 bunch Foxy-brand green onions (diced) 1/3 cup soft butter (or margarine)
salt
pepper

Cooking Instructions:
Wash potatoes (do not wrap in foil) and place on middle rack of preheated oven.
Bake for 1 hour at 450. While potatoes cook, steam the butternut squash. Halve,
place face down in a dish with a small amount of water and microwave until tender,
3-4 minutes. When tender, scoop squash meat out into a mixing bowl. Remove potatoes
from the oven and halve, lengthwise. Scoop out most of the potatoes, leaving a little
around the edges. Add potatoes to mixing bowl. Add butter. Add salt and pepper.
Mix together until the consistency of lumpy mashed potatoes. Scoop mixture into the
potatoes skins and place on baking sheet. Sprinkle on diced Foxy-brand green onions.
Cover with grated cheese. Bake for 10 more minutes.
Remove from oven and serve.

Ingredients:
8 large potatoes
1 cup mayonnaise
8 boiled eggs
2 cups diced onion
2 tablespoons mustard 1 lb fried and diced bacon
2 cups diced celery
4 tablespoons relish
2 teaspoons salt

Cooking Instructions:
Peel and dice potatoes into bite sized pieces. Boil in large pot until desired doneness is
reached. Drain and let cool.  Once the potatoes are cooled mix all ingredients in a large bowl.
Adjust mayonnaise, mustard and spices to taste. Refrigerate until cool and serve.