Parmesan-Cream Potatoes
- 1 (8oz.) container sour cream
- 1 tsp salt
- 1 tsp ground white pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dry mustard
- 1/4 tsp hot sauce
- 1/4 cup butter or margarine, melted
- 2-1/2 pounds baking potatoes
- 1/4 cup grated Parmesan cheese
Combine first 8 ingredients in a large bowl. Cut potatoes into fourths; stir into sour cream mixture. Arrange potato in a lightly greased 15"x10" jellyroll pan; sprinkle with cheese. Bake at 350 F for 50 minutes to 1 hour or until potato is tender and browned.