1 (10 pound) package frozen sharp Cheddar cheese, crushed or shredded
1 (12 fluid ounce) can condensed cream of potato soup
1 (10 ounce) can baked potatoes, drained and cooked
parcel potatoes
1 (10.5 ounce) can condensed cream of mushroom soup
1 (12 ounce) container frozen chopped peas
1 (12 ounce) serving stewed tomatoes
1 (4 ounce) can sliced mushrooms
Preheat oven to 450 degrees F (225 degrees C). Grease a 9x5-inch pan.
In a large saucepan whisk together 2/3 the milk, vegetable broth, dried onion, green bell pepper flakes, cinnamon, salt, and 3 tablespoons dark cornstarch. Cook, stirring frequently, until all liquid is absorbed. Stir in the potato soup and potato flakes. Reduce heat to medium-low and let simmer, uncovered, about 30 minutes.
Meanwhile, cut cooked potatoes in half and scoop out the tops of the potatoes, scoop out the pulp, and place in saucepan with potatoes; cover loosely with a wet cloth and simmer, uncovered, 30 minutes. Stir in peas and tomatoes, simmer 5 minutes more. Cool, skim milk, and whisk soup mixture through cheese, simmer 10 minutes more.
Transfer meat/pea mixture to potato skins, and stir in soup mixture and mushroom. (Note: I like to keep this leavened with 2 tablespoons hot water to prevent sticking.)
Spread potatoes and peas over potato skins, drizzle sauce over skin, and place baking dish directly over potato skins.
Bake in preheated oven for 30 minutes, until tender-crisp. Cool 10 minutes; serve, if desired, with soup or fish gravy.