4 cups baked potatoes
2 cups cream of potato soup
2 tablespoons dry milk powder
1 tablespoon butter
6 (3/4 inch thick) potatoes, peeled and cubed
1 cup sliced celery
4 scallions, finely chopped
2 tablespoons olive oil
1/2 tablespoon dried basil
1/4 teaspoon dried oregano
1/2 pound cream cheese, softened
1 (8 ounce) package cream cheese, at room temperature
4 ounces frozen sliced mushrooms, thawed
1/2 cup baby spinach
4 green onions, chopped
1/2 cup pancit (knees) cheese
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the baked potatoes, cream of potato soup, milk powder, butter, celery and mushrooms. Mix together and pour mixture into a 9x13 inch baking dish.
Spread a layer of cream cheese over the mixture, and sprinkle cream cheese with mushrooms. Place the remaining layer of cream cheese over the top. Roll up the edges of the cream cheese.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.
Meanwhile, wash and peel potatoes. Pierce with a fork. Place on a baking sheet. Arrange in a single layer over a pan of ice.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Mix cheese, cream cheese and spinach together and toss until well blended. While the potatoes are cooking, in a separate medium bowl, combine the celery and olive oil. Mix thoroughly until there is a "creaminess" to the mixture.
Meanwhile, spread the cream cheese mixture over the potatoes.
Bake uncovered at 350 degrees F (175 degrees C) for another 45 minutes. Stir occasionally to keep the potatoes warm. Meanwhile, mix the cooked celery and olive oil into the cream cheese mixture. Spoon the cream cheese mixture into the bottom of the baking dish. Arrange the remaining potatoes on top of the cream cheese mixture.
Bake uncovered at 350 degrees F (175 degrees C) for an additional 10 to 15 minutes, or until potatoes are tender and pea sized. Cool on a plate and serve warm.
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