Slow Cooker Potato Corn Chowder                                                                by Samantha Tingey

Ingredients

                  24 ounces red potato, diced

                  1 (16-ounce) package frozen corn

                  3 tablespoons all-purpose flour

                  6 cups chicken stock

                  1 teaspoon dried thyme

                  1 teaspoon dried oregano

                  1/2 teaspoon garlic powder

                  1/2 teaspoon onion powder

                  Kosher salt and freshly ground black pepper, to taste

                  2 tablespoons unsalted butter

                  1/4 cup heavy cream

Instructions

                  Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

                  Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.

                  Serve immediately.

Stuffed Bleu Cheese Potatoes

by Jessica Skankey

Ingredients:

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese

Instructions:

1. Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit.Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

Recipe by Our Best Bites
From: http://ourbestbites.com/2008/03/stuffed-bleu-cheese-potatoes/