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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Sounds wonderful! From a cookbook called Best Recipes from the backs of Boxes, Bottles, Cans and Jars by Cecil Dyer. Ingredients:
2 large potatoes, baked |
1/2 cup cheddar cheese |
4 tablespoons margarine |
2 tablespoons milk |
1/4 teaspoon tabasco sauce |
1/8 teaspoon salt |
1 teaspoon worcestershire sauce |
1/2 cup croutons, crushed or 1/2 cup breadcrumbs |
Directions:
1. Quarter hot potatoes lengthwise and place in a bake-and-serve dish.
2. Sprinkle grated cheese over potatoes.
3. Melt butter in a skillet; add remaining ingredients, stirring until crushed croutons are moist.
4. Crumble mixture over potatoes and place under broiler until cheese has browned.
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