Bake at 350 until soft, 25 to 30 minutes.
The measurements are approximate. I've been making these since the 60's and I've never actually used a recipe. It's really simple to adjust to your needs and they taste so good. (Rabbit is also good cooked this way)
By Nonie from Berkeley Springs, WV
I used to make something like this using stale crackers or crackers we didn't like (somehow, on the potato, they tasted really good). I'd scrub and cube the potatoes, put them in a margerine or tupperware container, pour some melted butter on top, put the lid on and shake to coat the potatoes with butter. Then I'd pour cracker crumbs on them, put the lid back on and shake again. The potatoes were coated, my hands were clean, and the mess was minimal.
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