Very versatile baked potato casserole. Serve as an accompaniment with Roasted Beef Tenderloin, or any roasted/grilled beef, chicken or pork dish.
4 large russet baking potatoes
1/2 tsp. paprika
1/2 tsp. parsley leaves
1/2 tsp. course-ground multi-blend pepper
1/2 tsp. onion flakes
1/2 tsp. garlic powder
8 tbls. butter, cut into 4-5 pieces
1 cup sour cream
Preheat oven to 425. Bake 4 russet baking potatoes for one hour, or until done. Split potatoes, remove potato from skins and place potato in a large mixing bowl. Add all other ingredients and mix until blended. Place in a prepared casserole dish and bake 1 hour until browned and cooked through.