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Ingredients
- 4 to 5 Russet potatoes
- 1 can mushroom soup
- 1 lb. Velveeta cheese, cut in chunks
- 1 stick oleo
- 1 Tbsp. onion or garlic salt
Method
- Scrub the potatoes with vegetable brush under running water until clean.
- Boil whole with skins on until tender.
- Let cool. Remove skins and slice potato.