INGREDIENTS

1. 6cupspotatoes
2. 1cuproasted unsalted peanuts, chopped
3. 1/4cupgreen onions, finely chopped
4. 1/4cupparsley, finely chopped
5. 2sun-dried tomatoes, finely chopped(reconstituted if necessary)
6. 1/2teaspoonsalt
7. 1/2teaspoonchili powder
8. fresh ground pepper
9. 2eggs, beaten
10. 1/2cupchili sauce
11. 4ouncescream cheese, diced and softened
12. 1/4cupparmesan cheese
13. 2tablespoonsparmesan cheese
14. boiling water
15. tomato sauce (optional)

DIRECTIONS

1. Spray an 8×5 inch loaf pan.Put it aside.
2. Peel, dice, and cook the potatoes and then set aside.
3. In a large bowl mix the cooked potatoes, the peanuts, green onions, parsley, sun-dried tomatoes, salt, chili powder, and pepper.
4. Add the eggs, chili sauce, cream cheese, and the 1/4 cup of parmesan cheese.Mix it all together well.
5. Put the mix into the prepared pan.Sprinkle the additional 2 tablespoons parmesan cheese on top.
6. Cover the loaf pan tightly with foil and secure it closed with a rubber band or string.
7. Put the pan in your crock pot.Put enough boiling water into the bottom of your crock pot to come 1 inch up the sides of the crock pot.Cover and cook on low for 8 hours or high for 4 hours.
8. Serve warm with tomato sauce if desired.
9. This can be made the night before and refrigerated overnight.In the morning place it in the crock pot and proceed from there.