Serves: 6
Total Calories: 223

Cooking Time: 17 to 19 minutes Power: 100% (700 watts)
4 red potatoes medium-size
2 tablespoons water
1/2 teaspoon salt
1/2 cup onion chopped
1 (11-ounce) can cheddar cheese soup condensed
1 cup sour cream
1 teaspoon paprika
1 tablespoon butter or margarine
1 1/2 cups corn flakes coarsely crushed
2 tablespoons parsley chopped fresh

Scrub potatoes peel if desired. Cut into 1/2 -inch cubes (you will need about 4 cups). Place in a 2 1/2 -quart microwavable casserole dish. Add water and salt. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power (700 watts) for 7 minutes. Stir in onion re-cover and vent. Microwave at 100% power for 5 to 6 minutes or until potatoes are fork tender. Drain potatoes and onion in a colander (do not rinse) set aside.

In same casserole dish, whisk together soup, sour cream and paprika. Gently stir in potatoes and onion. Re-cover and vent. Microwave at 100% power for 3 to 4 minutes or until heated through.

Place butter in a 2-cup microwavable measuring cup or bowl. Microwave, uncovered, at 100% power for 45 to 60 seconds or until melted. Stir in corn flakes and parsley until corn flakes are coated. Sprinkle over casserole. Microwave at 100% power for 1 minute or until heated through.

Nutritional Facts:

Serves: 6
Total Calories: 223
Calories from Fat: 105

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