Yield: 4 servings

2 large potatoes, with skins on
8 ounces sour cream
4 ounces diced green chiles
1 cup shredded Cheddar cheese
1 teaspoon parsley flakes
2 tablespoons salsa
2 teaspoons Italian bread crumbs
Paprika for garnish

Boil potatoes with skins for 30 to 45 minutes until soft when pierced with fork. Cool slightly and peel. Slice potatoes and set aside.

Mix sour cream, green chiles, cheese, parsley and salsa in bowl.

Line a greased casserole dish with sliced potatoes on bottom layer, then a layer of cheese mixture. Continue layering potatoes and cheese. When complete sprinkle with bread crumbs and then paprika. Bake at 325 degrees F for 25 to 30 minutes, or until slightly brown on top.

Serves 2 to 4.