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Cheese Potato Crisps |
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Serves: 6 Print this Recipe1 tablespoon Unsalted margarine or butter 5 medium size potatoes, pared 1 1/2 cups low salt Vermont cheddar cheese, shredded 1 pinch paprika 2 cups GRAINFIELDS cornflakes (crushed to measure 1 cup) Download Cook'n to get nutional information for this recipe
1. Brush melted butter over bottom of 15 1/2 x 10 1/2 baking pan. Cut potatoes lengthwise into slices about 1/4 inch thick. Arrange slices in single layer in pan, turning once to coat both sides with butter. Sprinkle potatoes with cheese. Top with crushed Grainfield's Corn Flakes. Sprinkle with paprika. 2. Bake 25 minutes at 375 on a cookie sheet. Excellent served hot or cold. EXCHANGES Starch 1 1/2 Meat, medium-fat 1 Saturated Fat 1 PYRAMID SERVINGS Starch 1 1/2 Meat 1 NUTRITION FACTS Calories 240(102 calories from fat) Fat 11 g Saturated Fat 6 g Cholesterol 29 mg Sodium 185 mg Carbohydrate 26 g Dietary Fiber 2 g Sugars 2 g Protein 9 g Cheese Potato Crisps is from the Cook'n for Diabetes collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Tortellini Salad Glazed Fruit Salad Vegetables with Broccoli-Lemon Sauce Cabbage Slaw Shredded Carrot and Raisin Salad Oriental Garden Toss Penne Salad with Spring Peas Triple Bean Salad Fresh Greens with Hot Bacon Dressing Sweet and Sour Stir-Fry All-American Barbecued Beans Pasta Vinaigrette Sesame Slaw Fajita Salad Couscous Salad Sweet Potatoes A l'Orange Polynesian Cabbage Slaw Zucchini Casserole Savory Brown Rice Pilaf Cheese Potato Crisps Southwest Bean & Corn Salad Gazpacho Salad Sassy Potato Corn Chowder Zesty New Potato Salad Tangy Broccoli Salad Italian Tuna Salad Toss LOG CABIN Glazed Sweet Potatoes Stuffed Pepper Casserole Squash Casserole Fiesta Chicken Soup Lentil Rice Salad Herbed Skillet Vegetables Vegetable Rice Pilaf Apple Raisin Stuffing Creamy Potato Soup Creamy Vegetable Medley |
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