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Potluck Potatoes |
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Serves: 10
Print this Recipe
Jane Carlovsky, Sebring, Florida
8 to 10 medium red potatoes (about 2 pounds)
1 (2-ounce) jar chopped pimientos, drained
1/2 cup chopped onions
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1 pound process American cheese, cut into 1/2-inch cubes
2 slices bread, cut into cubes
1/4 cup butter or margarine, melted
Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into 1-in. cubes. Place in an ungreased 2 1/2-qt. baking dish. Add pimientos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Place the bread cubes on top and pour butter over all. Bake, uncovered, at 350° for 30 minutes or until bread is toasted.
© Copyright Reiman Publications, 1993-1997
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