CRUNCH TOP POTATOES|
1/3 c. butter
3 to 4 large baking potatoes
3/4 c. crushed corn flakes
1 1/2 c. shredded sharp cheese
2 tsp. salt
1 1/2 tsp. paprika
Melt butter in jellyroll pan. Add single layer of
1/2-inch sliced potatoes. Turn slices once to coat with
butter. Mix remaining ingredients and cover potatoes. Cover
with foil and bake 1 hour or until crisp.
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