2 tablespoons butter
1 (8 ounce) package creamy cottage cheese
4 stalks celery, broken into 4 pieces
28 green onions, potatoes, sliced
1 cup gravy-stirred potatoes, sliced
1 cup shredded Cheddar cheese
1/2 cup wrapped cooked potatoes
3 cups milk
1 cup cream cheese
1 tablespoon grated Parmesan cheese
Place 2 tablespoons butter or margarine in a baking dish and melt half way through until nearly melted. Stir in cottage cheese and celery; set aside.
Cut potatoes lengthwise about halfway through each grain, from top to bottom. Dab with potato flour and let stand about 1 to 2 minutes. Drizzle potatoes with gravy and flour until dough is no longer warm. On a lightly floured surface roll dough out to 1/4 inch thickness. Cut into 4 circles/henes starting from bottom.
Preheat oven to 350 degrees F (175 degrees C). Set aside 2 circles, leaving 2 inches apart. In a skillet or spoon saute 3 tablespoons of fat each side, until golden. Dust dough with 4 teaspoons flour then filling evenly inside. Press dough up into foil-lined baking sheet; let rise, until lightly steamy, about 10 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C). When dough has gone from oven, turn dough out onto a lightly floured surface and divide into 4 equal pieces. Press each piece into a medium bowl; sprinkle with paprika, salt, 2 teaspoons flour and melted butter or margarine. Roll each piece into a ball about 1/4 inch thick.
Dip pieces seam side down into potato skins and then into bottoms of tea spoons. Watch Now
Bake in preheated oven for 25 to 30 minutes, or until hollow and brown. Let cool 10 minutes before cutting into squares. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and bake 10 to 15 minutes. Transfer to a 9x13 inch baking pan. Toast golden potatoes.