Crispy Cheese-Topped Potatoes
Ingredients
- 4 or - medium baking potatoes,
- 30 ml or 2 tbsp melted butter
- - or - salt to taste
- 375 ml or 1 1/2 cups grated old Cheddar cheese (170 g/ 6 oz)
- 500 ml or 2 cups Kellogg's Corn Flakes* cereal
- - or - paprika
Directions
1. Toss potato slices in melted butter. Place slightly overlapping on foil-lined and greased 40 x 25 x 2 cm (15 x 10 x 3/4") baking sheet. Sprinkle lightly with salt. Bake at 190°C (375°F) for 15 minutes.
2. Remove from oven and sprinkle with cheese. Top with crushed cereal and sprinkle lightly with paprika. Return to oven. Bake about 25 minutes longer or until potatoes are tender.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
