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Well, tonight I have to settle for one of those large russet potatoes baked (and pierced deep with a big fork because they have exploded on me) with butter, salt and my pepper mix.

But I was thinking of a frozen vegetable mix I used to love, Bird's Eye broccoli, red pepper, onion, not sure what else, don't see it any more, mushrooms would work, and with a nice cheese sauce as a topper.

I'm going to try cheddar cheese soup diluted with evaporated milk and some grated sharp cheddar stirred in.

Do either of you cook with that? I used to use Velveeta for silkiness but it tastes awful now so have to make the regular white sauce with lots of grated cheese.

And I like to scrape every last bit of potato I can get away from those skins.