Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 larges | Peeled potatoes |
| ½ cup | Softened butter |
| ½ cup | Grated Parm. cheese |
| 3 tablespoons | Finely-chopped green onions |
| ½ teaspoon | Salt |
| 1 cup | Undiluted Carnation 2% E. Milk |
| \N \N | Buttered Bread crumbs |
Cook potatoes in boiling salted water until tender; drain. Break up potatoes with fork. Add softened butter, cheese, onions and salt. Toss with fork to combine. Spread mixture in shallow 1½ quart rectangular baking dish* Pour E. Milk over all. Sprinkle buttered crumbs over potatoes. Bake in 375 oven 15 to 20 minutes or until browned and hot. Makes 6 servings.
*Prepare ahead up to this point. cover and refrigerate. Add E.Milk and buttered crumbs just before baking. Increase baking time to 40 minutes.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.