Crunch-Top Potatoes Recipe
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 |
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
Directions
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.
Chef
