Penny Potatoes


  • 32 oz bag of cubed frozen potatoes
  • 12 oz of shredded sharp cheddar cheese
  • 16 oz sour cream
  • 2 cups Corn Flakes
  • 1 stick of margarine


  1. Place frozen potatoes in a 9x13 oven safe dish. Melt margarine and pour over the potatoes. Spread sour cream over potatoes and top with about 6 oz of the cheddar cheese. 
  2. Bake for 30 minutes at 375 degrees. 
  3. After 30 minutes put the remaining cheese on, then the corn flakes, and bake until edges are crispy, about 20-30 minutes.

Recipe from the kitchen of the Scrapbook Lodge.


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