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Potluck Potatoes Recipe

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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

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Potluck Potatoes Recipe

Prep: 30 min. Bake: 30 min.

Yield: 10-12 Servings

20 30 50

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

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.
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.

Nutritional Facts 1 serving (1 cup) equals 227 calories, 13 g fat (8 g saturated fat), 34 mg cholesterol, 554 mg sodium, 18 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Potluck Potatoes in Reminisce July/August 1994, p49

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