Total Calories: 435
Preheat oven to 350 degrees.
Peel and shred potatoes. Boil shredded potatoes in water 10–15 minutes and drain.
Stir cheese, butter, soup, onion, pimientos, and sour cream into potatoes. Spread potato mixture into a greased 9 x 13-inch pan. Bake, uncovered, 45–55 minutes, or until bubbly. Sprinkle corn flakes over potatoes and bake 5 minutes more. Makes 6–8 servings.
VARIATION: For a more traditional potato dish, eliminate the pimientos.
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