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Oven Chipped Potatoes                        Peggy Peterson

4 large potatoes (do not peel)                        1/3 cup butter melted

1 Tbsp. grated onion                        1 tsp. salt

1/8 tsp. pepper                        1 Tbsp. parsley

1/2 tsp. thyme           

1 1/2 cups shredded cheddar cheese


Layer potatoes in 13 x 9 x 2 pan.  Brush with butter, onion, salt and pepper.  Bake 45 minutes at 375 degrees or until tender.  Sprinkle with parsley, thyme and cheese.  Bake 15 minutes more.