Cheesy Potato Bake

Directions

1. Preheat the oven to 375°F
2. Scrub the potatoes with a vegetable brush in the sink under cold running water
3. Poke each potato several times with a fork
4. Put the potatoes in the microwave in a circle with some space between each potato. Cook on HIGH 4 minutes
5. Using a potholder, turn each potato over and then cook on HIGH until potatoes are tender when you squeeze them gently (using a potholder), about 2 to 3 more minutes. (Bigger potatoes will take longer to cook than smaller ones.)
6. Using a potholder, take the potatoes out of the microwave and set aside to cool until just warm
7. Peel the potatoes, if you wish, or just leave the peels on. Slice the potatoes or cut them into bite-sized pieces
8. Get out a 1-quart baking dish and oil or spray it with pan coating
9. Put the sliced or cut potatoes (or the refrigerated or frozen potatoes) in the baking dish and spread them evenly
10. Open the can of soup and spoon it over the potatoes, spreading evenly as you go. Use a rubber spatula to get every bit of soup out of the can
11. Tear the bread into crumbs about the size of your fingertip and sprinkle the pieces over the souped-up potatoes
12. If you wish, chop (or have an adult help) some parsley, green onions or herbs and sprinkle over the crumbs
13. Carefully put the baking dish in the oven. Set the timer for 20 minutes
14. Look to see if the crumbs on top are golden brown. If they aren't, set the timer for another 5-10 minutes. Using potholders, carefully take the dish from the oven to the table and put it on a trivet or potholder. Serve, enjoy, and be proud!