Cheddar Baked Potato Slices
Yield
6 servingsPrep
15 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 into 1/4" slices |
*
|
| 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 into 1/4" slices |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
In small bowl, combine soup, paprika and pepper.
In a greased 2 qt. oval baking dish , arrange potatoes in overlapping rows.
Sprinkle with cheese; spoon soup mixture over cheese.
Cover with foil; bake at 400 deg. for 45 min.
Uncover; bake 10 min. more or until potatoes are fork tender.
