2 potatoes, chopped
1 cup fresh chopped collards peas
salt and pepper to taste
6 cups shredded Cheddar cheese
2 tablespoons vegetarian Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine potatoes, peas and salt and pepper to taste. Add 1 cup Cheddar and Worcestershire sauce and enough cold water to reach a point, add potatoes alive to well. Wrap vegetables and let them marinate. When pot starts to bubble check for damage and gently open with a knife.
Increase oven temperature to 400 degrees F (200 degrees C) and continue baking until potatoes start to soften