Fruity Potato Breakfast Squares

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6 servings

1/2 teaspoon butter

4 large (9 ounces each) potatoes, baked and cooled to room temperature

1/2 cup mixed dried fruit (raisins, cranberries, cherries, apricots or mixture of your preference)

4 eggs

1 cup evaporated skim milk

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Butter a 7-by-11-inch baking pan. Peel skin off cooled potatoes and slice thinly.

Preheat oven to 350 degrees. Arrange half of sliced potatoes in buttered pan. Cover potatoes evenly with dried fruit. Top fruit layer with remaining potato slices.

Mix eggs, milk, salt and pepper in a separate bowl; pour over potatoes. Place pan of potatoes in a larger baking pan — such as a 13-by-9-inch pan — and carefully pour 1/2 inch of boiling water into larger pan to create a water bath. Cover potatoes with foil and bake 40 minutes.

Uncover potatoes and bake 15 more minutes or until a knife inserted in center comes out clean. Remove from oven, cut into 6 squares and serve.

Baked Tomatoes Stuffed with Cheesy Mashed Potatoes

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6 servings

6 large, firm unpeeled tomatoes

3 cups mashed potatoes, prepared according to package directions for Idaho Potato flakes

1/4 cup fresh chopped chives

1/2 teaspoon dried thyme

1 to 2 teaspoons pepper

1 1/4 cup shredded sharp cheddar cheese, divided

1/4 cup dry bread crumbs

3 teaspoons paprika

Salt to taste

Heat oven to 350 degrees.

Cut large hollows in stem end of tomatoes, removing seeds and juice. Sprinkle with a little salt and invert on a rack to drain about 15 minutes.

Mix potatoes, chives, thyme, pepper and 1 cup cheddar cheese. Fill tomato cups with potato mixture.

Mix bread crumbs, remaining 1/4 cup cheese and paprika; sprinkle on top.

Place filled tomatoes in nonstick or well-oiled muffin cups and bake 10-15 minutes to heat through and crisp the gratin topping.