Hi there, Colonel:

What to take away from this contest: No one appreciates a good old fashioned lump of fat and carbs like KFC.

The Assignment: KFC's Search for America's Favorite Side Dish Recipe Contest wants you to submit a classic family recipe for your favorite side dish.

The Prize: $5,000 plus the chance to have your recipe served up at your local KFC

The Entry: “Everything But The Chicken” Potatoes

• 2 baking potatoes
• 1/4 cup cream cheese
• 1/3 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter
• 1/4 cup bacon bits
• 1 cup frozen collard greens
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• pinch cayenne pepper
  
  Bake the potatoes in a 400-degree oven for one hour (or microwave for 7 minutes each). Cut the potatoes in half, the long way. Scoop out all the potato pulp leaving the skin intact.
  
  With a fork, mash the potato pulp together with the cream cheese, sour cream, cheddar cheese, one-tablespoon butter, 3/4 teaspoon salt and 1/8 teaspoon black pepper. Mix the bacon bits in once the potato mixture is smooth.
  
  Defrost the collard greens in the microwave or by running under cold water. Squeeze the water out of the collard greens and toss them in a bowl with 1 tablespoon melted butter, ¼ teaspoon salt and a pinch of cayenne pepper.
  
  Put a thick layer of collard greens on the bottom of each empty potato-skin (3 tablespoons-1/4 cup per potato skin). Mound the potato-bacon mixture on top of the collard greens.
  
  Bake the stuffed potatoes for 5 minutes in a 450-degree oven until piping hot. Yields four servings.