1 (2 ounce) package seasoned dry bread crumbs, divided
salt and pepper to taste
3 tablespoons vegetable oil
1 pound potatoes
1/4 cup mayonnaise
1 teaspoon chicken bouillon granules
2 cups water
2 tablespoons vegetable oil
In a medium bowl, thoroughly mix the bread crumbs and the melted margarine. Cover and refrigerate for at least one hour.
Preheat oven to 375 degrees F (190 degrees C).
Grease a large baking dish.
Place a large pot of lightly salted water in a large saucepan on medium heat, and bring to a boil. Add the dump of breadcrumbs, salt, pepper and oil; stir just until coated. Remove from heat and sprinkle with shredded cheese.
Bake at 375 degrees F (190 degrees C) for 15 minutes. Reduce heat to 250 degrees F (120 degrees C), and continue to cook for 5 to 8 minutes, or until the potatoes are desired tenderness. Remove from oven and top with the mayonnaise.