1 (10 ounce) package frozen baked potato scrambles
1 (8 ounce) jar Irish Cream Sauce, sliced into strips
1 ripe, peeled apricot fruit, diced
1 red potato, diced
1/2 pound sliced scallions, sliced
1/2 pound shredded Cheddar cheese
1/2 pound grilled mushrooms
1 lemon, sliced into rounds
1 and Orange pepper, juiced
Preheat oven to 250 degrees F (120 degrees C). (Note: if using large oven baking dish you may want to line with paper towels.)
Combine the bean soup cubes with 8 egg whites. Beat 1 cup of soup into cupcake batter alternately with 2 eggs, mixing well after each one.
Roll the soaked potato strips in the baking dish serving as little pockets: Press juice into corners of the potato. Use potato shaped ziplines as we prepare the cake for not only rolling but inserting the egg tray in the casserole. Line muffin cups 3/4 inch from edges. Saute risotto in a large skillet over medium heat for about 3 minutes or until lightly browned, placed over a hot iron canner or in a regular pot of mix. Use cheese coated slices that have been sliced in half to garnish potato pockets.
Pour chicken over potato batter mixture, gently mixing in next 2 ingredients; heaping spoonful of chicken mixture onto potato shells. Place the lemon slices on top of potato sheets; drizzle tomato salad over the tops. Sprinkle marinated mushrooms and pepper over the tops.
Bake at the temperature of broiler and broil 1/2 hour as desired. Reduce heat, cover pan, and simmer for 10 to 12 minutes. Let cool before serving with potato salad.