Snow-Whipped Potato Boats

6 large baking potatoes
3 slices bacon, cooked and crumbled
1/2 cup sour cream
1/2 cup milk
1 tsp. salt
1/8 tsp. pepper
4 green onions, chopped
1/2 cup grated cheddar cheese

Preheat oven to 400 degrees.

Wash potatoes and rub skins with vegetable oil.  Bake for 1 hour, or until potatoes are fork-tender.  Remove potatoes from oven and reduce oven heat to 350 degrees.

Cut a slice from top of each potato and scoop out pulp.  In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper and green onions.  Whip until fluffy.  Fill potato shells with mixture and sprinkle with grated cheese and crumbled bacon.

Bake 10 minutes.

Makes 6 servings.

Poppy Seed Spinach Salad

Salad:
Baby spinach leaves
Cucumber, sliced
Strawberries, quartered
1 large can Mandarin oranges
Sliced purple onion
Sugared slivered almonds

Dressing:
1 cup mayo
1 cup oil
1/2 cup sugar
1/2 cup rice wine vinegar
2 Tbsp. poppy seeds

Whisk dressing ingredients together.  Toss enough dressing to coat salad ingredients