From: Donette Beattie, Country Kitchen International, Madison, WI. Yield: 1 serving. 1 cup Idaho Potatoes, cooked and shredded 2 slices potato-chive bread or hearty Italian bread 1 Tbsp. Parmesan-garlic spread (made with margarine or butter, finely minced garlic and shredded cheese) ¼ cup shredded cheese blend (any combination of Colby, Mozzarella, Monterey Jack or Provolone) ¼ cup green bell pepper, diced ¼ cup mushrooms, sliced ¼ cup tomato, diced as needed, vegetable oil to ...
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