Boil potatoes until done. Mash together with milk sour cream, margarine, salt and pepper. Mix together spinach, egg, onion, and parmesan cheese. Layer one half of the potatoes, then the spinach, then the other half of the potatoes. Sprinkle with cheddar cheese. Bake approximately 40 minutes at 350 degrees. Instant potatoes can also be used in this recipe. Posted to Bakery-Shoppe Digest V1 #407 by Pamela Morrisson
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|Serving Size: 1 Serving (811g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1496 (82%)|
|Amt Per Serving||% DV|
|Total Fat 166.2g||222 %|
|Saturated Fat 62.1g||311 %|
|Monounsaturated Fat 65.3g|
|Polyunsanturated Fat 30.3g|
|Cholesterol 409.2mg||126 %|
|Sodium 2353.4mg||81 %|
|Potassium 1692.1mg||45 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 23.9g|
|Protein 61g||87 %|
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Calories per serving: 1829
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