6-8 medium redskin potatoes, boil with skins on and dice 1 medium onion, sautéed (mushrooms can also be added) 1 teaspoon dry mustard 1/2 lb. Helvetia cheese, cut into cubes 3/4 cup green olives (optional), sliced Salt & pepper
Mix above well. Put in 3 quart buttered baking dish. Dot with butter. Bake at 350º for 40 minutes until cheese bubbles.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.