Preheat oven to 350 degrees. Combine defrosted potatoes, sour cream, cheese, soup, salt, pepper, and onion powder in mixing bowl. Place in ungreased 9" by 13" pan in an even layer. Grind cornflakes slightly in food processor. Melt butter and combine with corn flakes until evenly coated. Spread corn flake and butter mixture evenly over the top of the potatoes. Bake for 45 minutes to an hour. Cover with aluminum foil and let rest for 5 to 10 minutes before serving.
I almost always bake potatoes for a complete hour or more to ensure that all potato chunks are cooked through and soft.
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|Serving Size: 1 Serving (529g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 992 (67%)|
|Amt Per Serving||% DV|
|Total Fat 110.2g||147 %|
|Saturated Fat 62.5g||312 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 243mg||75 %|
|Sodium 2777mg||96 %|
|Potassium 316.8mg||8 %|
|Total Carbohydrate 118.7g||35 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 115.6g|
|Protein 13.4g||19 %|
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Calories per serving: 1475
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