2 tbsp. fine dry bread crumbs
3 c. mashed potatoes
2 eggs
1/3 c. grated Parmesan cheese
1/8 tsp. pepper
2 tbsp. chopped parsley
4 slices Provolone cheese

Butter a 6-cup ovenproof bowl; coat lightly with bread crumbs.

Prepare mashed potatoes (using water and butter, but not milk). Beat eggs, one at a time, into potatoes. Stir in Parmesan cheese, parsley and pepper. Spoon 1/3 into prepared bowl; top with 2 slices of Provolone cheese. Repeat layers; spoon remaining potato mixture on top. Bake at 350 degrees for 1 hour or until golden and potatoes begin to pull away from sides of bowl.

Cool in bowl on wire rack for 10 minutes. Loosen mold around edge with knife; tip and shake bowl gently to loosen mold from bottom; invert onto a heated serving plate. Serve hot. 6 to 8 servings.