You're tired of mashed potatoes, you're tired of stuffing, you're
tired of baked potatoes. Here's a way to treat potatoes that lends
them an entirely new flavor and texture. It's almost like a
twice-baked potato, but baked in a casserole so you don't have to
worry about fitting the mixture back into the potato shells. Note that
you can prepare this dish a day ahead and refrigerate it until you're
ready to bake it. Serves 4. Per serving: 270 cal, 8.9 gm fat, 123 mg
cholesterol, 40.6 gm carbohydrates, 3.8 gm fiber, 8.2 gm protein, 176
mg sodium.

2 lb potatoes
2 tbsp butter
1 bunch celery greens
1 sm onion, diced
2 eggs, beaten
2 slices bread, cut in cubes

Preheat oven to 350 degrees. Grease a 2-quart casserole dish. 

Cook and mash potatoes; stir in beaten eggs and bread. 

Saute celery greens and onion in butter. Mix into potato mixture.
Place in casserole. Bake 45 minutes or until brown.