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Crunch-Top Potatoes

fast.cook's picture
Ingredients
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Baking potatoes 4 Large, pared cut in 0.5 inch crosswise slices
  Crushed corn flakes 3⁄4 Cup (12 tbs)
  Shredded sharp cheese 1 1⁄2 Cup (24 tbs)
  Salt 2 Teaspoon
  Paprika 1 1⁄2 Teaspoon
Directions

Melt butter in jellyroll pan in moderate oven (375°).
Add single layer of potatoes; turn once in butter.
Mix remaining ingredients; sprinkle over.
Bake 1/2 hour or till done and tops are crisp.
Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2280 Calories from Fat 551

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 74.9 g374.6%

Trans Fat 0 g

Cholesterol 311.3 mg103.8%

Sodium 5257.2 mg219.1%

Total Carbohydrates 254 g84.7%

Dietary Fiber 19.5 g78%

Sugars 10.5 g

Protein 66 g131.3%

Vitamin A 128.5% Vitamin C 134%

Calcium 158.7% Iron 285.2%

*Based on a 2000 Calorie diet

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Crunch-Top Potatoes Recipe