Parmesan-Cream Potatoes

1 (8oz.) container sour cream
1 tsp salt
1 tsp ground white pepper
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dry mustard
1/4 tsp hot sauce
1/4 cup butter or margarine, melted
2-1/2 pounds baking potatoes
1/4 cup grated Parmesan cheese

Combine first 8 ingredients in a large bowl. Cut potatoes into fourths;
stir into sour cream mixture. Arrange potato in a lightly greased
15"x10" jellyroll pan; sprinkle with cheese. Bake at 350 F for 50
minutes to 1 hour or until potato is tender and browned.

Yield: 6 servings.

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