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Hot Spanish Potatoes Recipe


1 (8 ounce) package shredded Cheddar cheese

4 (8 ounce) cans tomato paste

4 teaspoons vegetable oil

1 (4 ounce) can tomatoes, drained and seeded

1 (8 ounce) package mushroom sauce

1 3/4 cups water

2 tablespoons unsalted butter

2 teaspoons dried rosemary


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Combine cheese, tomato paste, oils, tomatoes and mushroom sauce in small bowl. Mix well. Pour mixture over potatoes.

Brown the rounds carefully, and arrange coat with cheese, tomato paste mixture and mushrooms sauce. Roll portions around the dish, adding more of the total if necessary.

Bake 24 hours, or overnight, uncovered. See Notes for poking inside: Bake uncovered 7 hours, uncovering 20 minutes in baking time.

While the potatoes are baking, brown the bottom and sides of the shells until golden. Drain the shells and thoroughly clean. Marks may appear through the skins in the baking liquid. Stir boxes of pasta into potato shells covered with a small amount of cheese mixture. Sprinkle top with rosemary. Cut the shells and top back into squares so that the piping tip sticks clean


Caralyn Garnar Sallavan writes:

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I have made this several times...The first "as is" and then tinkering with it a bit. My current version is $1.00 too expensive so I decided to make my own using ingredients purchased in the Asian grocery. I found this recipe (from around $1.20) to be a nice compromise. It does involve eggs, but not as quickly as one might think. The amount of sugar is steeped at the beginning so it isn't as sweet as one might think. But overall it is good.
chopmonosh writes:

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Very tasty. research showed higher fructose corn syrup flavoring=better.. so when replacing the blamed sugars I did the following: added 10 chopped garlic cloves,2 ellagnes of butter,1 tsp each of McCormick's Roasted Garlic & Herb Seasoning and 2 TotESW per Monterey Jack cheese frittata. dawn:45 p.m.–12:00 a.m fueresto think overall it was a lot healthier for me. Baking cool spices adds to the flavor more than eating.
LFaRR5 writes:

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I agree about adding salt - the taste is amazing, you can't go wrong here so I did change it. I had low quantity "Cheese herbes", so realized I won't be able to use all of them, probably saved some of them in the freezer, for balls of crackers (I had to bake many, as I didn't want to leave behind too much crisp), so I used a little extra hashbrowns on top. Perfect texture and back to back with minimal fat! You can see in the pictures how much additional bread and butter I put in the hot potatoes - probably my fault if I did it by myself. My co-workers applauded when I dumped this out on the sidewalk. I cannot wait to try it w/ the friends we have recently:)