2 1/2 lb. (7 - 8 med. size) potatoes, baked
1/2 lb. bacon, diced
1 1/2 c. onion, chopped
1 c. celery, sliced
1 tbsp. sage
1 1/2 tsp. thyme
3/4 c. water
1/4 c. butter
7 oz. pkg. seasoned bread cubes
1/4 c. parsley, chopped
Salt and pepper to taste

Scoop pulp from baked potatoes; break up and measure to make about 1 quart; set aside. Cook bacon in a broad skillet until crisp. Add onion and celery; cook 2 minutes longer. Add potato pulp, sage and thyme; toss to mix well. In a large bowl, pour water and butter over bread cubes; toss to moisten evenly. Add mixture and parsley; season with salt and pepper. Use to stuff your holiday bird.

FOR STUFFING BALLS: Moisten with additional water as needed to shape into 3 inch balls. Place on greased baking sheet. Drizzle with additional butter, if desired. Bake at 350 degrees 25 to 30 minutes until golden.

PREPARATION TIP: Save the skins from the scooped out baked potatoes for crisp and easy to prepare potato skins. Leaving about 1/8 inch of pulp on the skins, slice the skins into wedges, brush with melted butter and soy sauce and bake at 500 degrees until crisp, about 10 to 12 minutes. Salt and pepper to taste.