Potato Topping

As the wife of a past-potato farmer, I have learned to not wrap potatoes in foil. It looks nice, but it takes the fluff out of the potato. This is a favorite topping of my sons. If you don’t have any sour cream, you can still make this topping. It doesn’t taste as good, but it’s not bad.

6 potatoes
1-1½ lbs. ground beef
½ onion, chopped
1 can cream of mushroom soup
¾ c. milk
½-1 c. sour cream

To cook the potatoes: wash off and dry, grease with shortening, and poke some holes in them with a fork. Most potatoes can be cooked for an hour at 400°. Brown the ground beef and onion together; drain off excess fat. Add mushroom soup and milk; heat up. Add the sour cream last; do not overheat it.