4 med. Russet potatoes
1/4 c. each salad oil & butter
3/4 c. sour cream
1 tbsp. all-purpose flour
1/2 lb. jalapeno Jack cheese, shredded or diced
Salt & pepper
1/3 c. grated Parmesan cheese
3 tbsp. chopped parsley

Put oil and butter in a square or round baking pan. Set pan in oven at 400 degrees for 3 minutes or until butter melts. Peel potatoes. Rinse and cut into 1/2" cubes. Put cubes in pan. Stir to coat with butter mixture. Bake, uncovered, at 400 degrees for 50 minutes or until potatoes are soft enough to mash with a spoon. In a small bowl, smoothly blend sour cream and flour. Add to potatoes along with Jack cheese and salt and pepper to taste. Stir gently to mix. Spread mixture in an even layer. Sprinkle Parmesan cheese evenly on top. Bake, uncovered for 15 minutes or until bubbling hot and lightly browned on top. Sprinkle with parsley. Serve hot.