Directions

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
2. Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
3. Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
4. Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

Directions

1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
2. Prepare chicken flavored dry stuffing mix according to package directions.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

• 1/2 (17.5 ounce) package frozen puff pastry, thawed
• 1 (8 ounce) wheel Brie cheese
• 1/4 cup sliced almonds

1. Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
2. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
3. Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.

• 4 cloves garlic

• 1 (10 ounce) package frozen chopped spinach, thawed and drained

• 1 (14 ounce) can artichoke hearts, drained and chopped

• 1 (10 ounce) container Alfredo-style pasta sauce

• 1 cup shredded mozzarella cheese

• 1/3 cup grated Parmesan cheese

• 1/2 (8 ounce) package cream cheese, softened

1. Preheat oven to 350 degrees F (175 degrees C).

1. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

1. In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.

1. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.