Heat oven to 350 degrees. Grease cookie sheet. Cut each baked potato in half lengthwise and then crosswise to form 4 quarters. Scoop out potato leaving ¼ inch layer of potato in shell. (Store scooped out potato in refrigerator for other uses.) Place potato skins on prepared cookie sheet. Combine cheeses. Place half of cheese in prepared potato skins; top with tomato, tortilla chips and remaining cheese. Bake at 350 for 6 to 8 minutes or until cheese is bubbly. Serve with sour cream. 16 snacks. *For additional Mexican flavor, add 2 tbsp chopped green chiles mixed with tomato.

In medium saucepan, combine corn, milk, margarine, salt and pepper; mix well. Cook over medium heat until mixture is hot and bubbly. Remove from heat. Stir in potato flakes and sour cream until well blended. Sprinkle with Parmesan cheese and bacon bits. Yield: 4 to 8 servings

Fry the bacon in a heavy skillet over medium-high heat until crisp, reserving one tablespoon of the drippings. Drain the bacon on paper toweling and crumble when it's cool enough to handle. Set aside. Meanwhile, peel and slice the potatoes, placing them on a 9-inch by 13-inch double-layer of aluminum foil as you go. Separate the onion slices into rings, and layer them over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper, and parsley. Dot the potatoes with butter or margarine, and drizzle the bacon fat over the top of the mixture. Wrap the foil loosely around the potatoes, but make sure the ends are well sealed. Cook on the grill about 4 inches from the hot coals for about an hour, or until tender. Remember to turn the package often to keep the spuds from burning. Serve warm from the grill.
Serves 4

Bring 2 cups water to boil with salt, thyme, saffron and bay leaf. Stir in rice and return to a boil. Reduce heat, cover and simmer 20 minutes. Meanwhile, combine oil, vinegar and cracked pepper to form a dressing. Drain cooked rice and turn into bowl. Remove bay leaf. Add dressig and toss well with fork. Allow rice to stand 10 minutes, giving it an occasional toss. Add remaining ingredients and toss with fork until well blended. Chill well before serving.