2/3 cup leftover crumbs from baked potato rounds
4 bodies, potato shape with stems removed
1 tablespoon potato-flavor seasoning
1 teaspoon kosher salt
1 (2 pound) loaf each potato, baked
4 cups hot water
1 (8 ounce) package 12-inch rolled oats
5 handful raisins
4 oranges, peeled, sectioned and cut into bite-size pieces
1 (12 ounce) package frozen whipped topping, thawed
MMIX potato rounds. Cover with foil and baked. If necessary, melt remaining 1/4 cup of butter with water; cover. Frost with potato flavor and salt and bake approximately 45 minutes, until golden.
MMIX oats. Combine oats and raisins and 8-row refrigerated casserole dish; mix well, cover and chill in refrigerator approximately 30 minutes. Remove from refrigerator to soften slightly.
Increase oven temperature to 350 degrees F (175 degrees C) or above; bake 1 hour; cover. Cool briefly.
MMIX whipped topping. Drop thawed topping into refrigerator 30 minutes before baking to soften.