Once you taste this twice-baked spud dish ...

If you like the flavor combination in twice-baked potatoes, you'll love this week's recipe, which goes well with most entrees.

I make mashed potatoes more often in the fall and winter and will double the amount of mashed potatoes to make Twice-Baked Mashed Potato Bake. It is a comfort dish we truly enjoy at our house.

Twice-Baked Potato Bake

1/2 cup onion, chopped

1/2 cup green or red pepper, chopped

1 tablespoon olive oil

4 cups mashed potatoes, prepared with milk and butter

1 cup cheddar cheese, shredded and divided

1/4 cup cooked bacon, crumbled

1 teaspoon salt

3/4 teaspoon pepper

In a small skillet, saute onion and green or red pepper until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Yields six servings.

Mozzarella French Bread

1/2 cup soft butter

1/4 cup oil

1/2 pound Mozzarella cheese, shredded

2 teaspoons garlic salt

2 teaspoons garlic, minced

1 loaf French bread

Mix all ingredients well in blender. Spread on sliced French bread. Sprinkle with Parmesan cheese and bake for 10 minutes at 350 degrees or until the tops are lightly browned.

Fall Apple, Cabbage and Carrot Slaw

Serving size: 12

1 large heads of cabbage, shredded

1/4 pound carrots, shredded

2 medium red apples, finely chopped

1 cup mayonnaise

2 tablespoons sugar

1 tablespoon white vinegar

1 teaspoon salt

1/2 teaspoon pepper

In a large bowl, combine the cabbage, carrots and apples. In another large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

FOOD FOR THOUGHT: Be more concerned with your character than with your reputation; your reputation is only what others think of you, your character is what you really are.

GARY'S TIP: When making caramel apples, sprinkle the waxed paper with granulated sugar before putting the caramel apples on it. This prevents the apples from sticking to the waxed paper.