6-8 lg. baking potatoes
1 stick butter
1/2 - 1 c. milk
1/4 - 1/2 c. cream
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. Krazy Jane's salt
1 tbsp. minced onion

Bake potatoes in an oven until done, about 1 hour. Cut tops off. Make criss- cross marks into the potato. Dish out center with a teaspoon. Mash center with electric mixer.

Melt butter and add rest of ingredients. Add to potatoes and whip up. Before you put the potato back into the shells, stir in parsley flakes. Fill the potato skins full. Top with a package of potato toppers covering (bacon bits, parsley flakes and dried cheese pieces). Heat in oven until hot. Will keep in refrigerator 2 days or will freeze well.