Title: Potato Rolls:
Categories: Side dish
Yield: 1 Servings

12	lg	White Idaho potatoes
1		Stick butter
1	c	Shallot tops, less if
		Desired
2		Whole eggs
1/2	c	Parsley
1	lb	Cheddar cheese, grated
		Salt and pepper to taste
		Red pepper (optional)
		Worcestershire sauce
		(optional)
1		(8-ounce) package Ritz
		Cheese crackers, crumbled

Bake the potatoes. Peel and add butter, shallot tops, eggs, parsley, cheese and seasonings. Mix well. Shape into small 2 1/2 or 3 inch rolls. Roll in cheese cracker crumbs. Bake at 325 degrees until very hot. Serve immediately. Makes 25 to 30 rolls. May be prepared the day before serving. Do not freeze.

From: Dennis Flynt

previous

next