Bennigan's Baked Potato Soup

3 lbs all purpose potatoes, scrubbed and pierced in several places
1 tbsp stick butter or margarine
1 1/2 cups finely chopped onions
2 tbsp minced garlic
1 {14 1/2 oz} can chicken broth
3 cups milk
1 tsp salt
1/2 tsp pepper

toppings:
shredded cheddar cheese
crumbled bacon
chopped scallions

preheat over to 400
bake potatoes 1 hour or until tender, peel potatoes when cool to touch
melt butter in a 6 qt pot over medium low heat
stir in onions and garlic
cover and cook 10 minutes until soft, but not brown
add 2/3 of the potatoes and mash with a potato masher
add broth, milk, salt and pepper
bring to a simmer, stirring occasionally
cut remaining potatoes in small cubes and add to soup
stir gently to a simmer
simmer on low, stirring occasionally, for at least 30 minutes, allowing soup to thicken
serve and sprinkle with desired toppings

Spiced Potatoes

1 lb small red potatoes {about 12}, sliced 1/4 inch thick
1 tbsp olive oil
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper

in large bowl toss potatoes with olive oil and seasoning
place in a single layer on a rimmed baking sheet
roast potatoes at 425 for 20-25 minutes {tossing once} until golden brown and tender

Parmesan Encrusted Zucchini or Eggplant

2/3 cup grated Parmesan cheese
1/2 cup Italian seasoned dry bread crumbs
1 zucchini or eggplant, sliced into medallions 1/4 inch thick
1 stick melted butter
1 jar spaghetti sauce
shredded mozzarella cheese (optional)

mix grated Parmesan cheese and Italian seasoned dry bread crumbs in shallow pie pan
dip medallions of zucchini or eggplant into melted butter
dredge pieces in cheese and breadcrumb mixture
place in a single layer on greased cookie sheet
bake at 350 for 20 minutes, flipping pieces half way through the cooking time
warm spaghetti sauce to use for a dip

optional: after the pieces have cooked 20 minutes, top them with spaghetti sauce and mozzarella cheese and bake an additional 3-5 minutes, or until cheese is melted