Heat oven to 350 degrees. Scrub and pierce each potato. Cook potatoes in a microwave oven for 12-15 minutes or until heated through. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Sprinkle dish with minced garlic to coat. In a medium saucepan, bring evaporated milk just to boiling. Stir in sour cream, blending well. Remove from heat and cover. In a small bowl, combine Parmesan and Monterey Jack cheeses. Set aside. In a large bowl, beat eggs and add garlic salt, thyme, salt and pepper, and chopped green onions. Blend well. Slowly stir in milk mixture, then half of the cheese mixture. When potatoes are cool enough to handle, slice and layer them in a baking dish. Pour egg mixture over potatoes. Sprinkle with remaining cheese mixture. Cover with foil. Place on baking sheet. Bake for 30 minutes. Uncover and sprinkle with paprika. Continue baking 30-45 minutes or until potatoes in center are tender. Let stand 10 minutes before serving. Makes 6-8 servings. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 113 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 528.8mg||163 %|
|Sodium 599.4mg||21 %|
|Potassium 1062.3mg||28 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 37g|
|Protein 20.4g||29 %|
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Calories per serving: 349
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