1 gallon butter or margarine, softened
2 small red potatoes, cut into 1 1/2 inch chunks
1 onion, peeled and sliced
1 1/2 cups Parmesan cheese
salt and pepper to taste
8 slices white American cheese
1 ripe avocado - peeled, cored, and sliced
In a large skillet, heat butter or margarine over medium heat. Add red potatoes and onions, and cook for about 5 minutes or until tender. Mix in cheese and salt and pepper. Remove skillet from heat.
Pour chicken or vegetable stock into a long, shallow dish. Place remaining ingredients into skillet. Stir, and gently bring to a stop. Fry until chicken or vegetable stock thickens and rolls each side of the potatoes. If desired, cover, and keep on cooking until potatoes are cooked. Serve warm.
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