8 large baking potatoes
1/2 cup vegetable oil
1 large onion, halved
1/2 teaspoon garlic powder
2 (10 ounce) cans tomato paste
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried marjoram
1/2 teaspoon paprika
3 green onions, chopped
1 (8 ounce) can Italian-style Italian cheese spread
2 tablespoons distilled white vinegar
2 tablespoons beef bouillon granules
1 cup shredded mozzarella cheese
Heat oil in large saucepan over medium-high heat. Cover and add potatoes. Cook, stirring occasionally, until pliable and tender, about 15 minutes. Drain and mash. Stir in vegetable oil, onion, garlic powder, tomato paste, flour, salt, basil, marjoram, paprika, green onions, cheese spread, distilled white vinegar, beef bouillon granules and 1 cup cheese. Cook, stirring occasionally, until cheese is melted and bubbly, about 8 minutes.
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