Cheddar Baked Potato Sclices
Yield
6 servingsPrep
20 minCook
55 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | medium |
russet potatoes
cut up |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | medium |
russet potatoes
cut up |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
In small bowl, combine soup, paprika and pepper.
In greased 2-qt. oblong baking dish , arrange potatoes in overlapping rows.
Sprinkle with cheese, spoon soup mixture over the cheese.
Cover with foil; bake at 400℉ (200℃). 45 minutes; bake 10 minutesor until potatoes are fork-tender.
