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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Finding recipe to please all at a potluck is sometime hard to do but this recipe is a favorite for all. They are so full of flavor and will disappear fast.Jane Carlovsky, Sebring, Florida Ingredients:
8 to 10 medium red potatoes (about 2 pounds) |
1 jar (2 ounces) chopped pimientos, drained |
1/2 cup chopped onion |
1/8 teaspoon garlic salt |
1/8 teaspoon onion salt |
1 pound process cheese (velveeta), diced |
2 slices bread, cut into cubes |
1/4 cup butter, melted |
Directions:
1. Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into 1-in. cubes. Transfer to an ungreased 2-1/2-qt. baking dish.
2. Add pimientos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Top with bread cubes; drizzle with butter. Bake, uncovered, at 350° for 30 minutes or until bread is toasted. Yield: 10-12 servings.
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