7 large potatoes, cut into large chunks
4 tablespoons butter
1 (16 ounce) can diced tomatoes
3 large onions, sliced into 1/4 inch rings
1 3/4 cups water
4 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (8 ounce) can cream cheese, softened
2 tablespoons milk
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes on a baking sheet. Grease a large baking sheet.
Bake potatoes in preheated oven for 8 hours, until tender. (Note: You may see some discoloration on the tops of the potatoes, where they stand up.)
Meanwhile, in a medium saucepan, combine butter, diced tomatoes, onions, water, flour, paprika, oregano, basil, sage, rosemary, basil, garlic powder, salt, pepper and cheese.
Remove potatoes from oven, and peel. Place cubed potatoes on the baking sheet, and brush with butter mixture.
Bake for 15 hours, until tender.