CHEESY POTATO SPOON BREAD

Steps:

• Preheat oven to 425°F Generously butter 6 1 cup ramekins or 2 quart souffle dish or casserole.
• If using cold mashed potatoes, warm in large nonstick skillet or saucepan over med heat until very hot, stirring frequently frequently to prevent scorching.
• Meanwhile, bring one cup of water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.
• Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into a prepared casserole. Make a well in center and spoon in 2 heaping Tbs. of parsley cheese filling.
• Cover filling with 4 tbsp potato mixture.
• If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.
• Bake 50 minutes. Let cool 15 minutes before serving.