Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Water |
| 2 tablespoons | Butter |
| 1 \N | Medium onion |
| 1½ pounds | Cubed potatoes |
| ½ cup | Chopped bell pepper |
| 2 ounces | Diced pimiento |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ½ cup | Shredded Cheddar cheese |
| 3 \N | Slices bacon, cook & crumble |
Combine potatoes and water in a 2 quart casserole.
Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes.
Drain; add butter, stirring until butter melts. Add onion, bell pepper, pimiento, salt, and pepper. Bake at 375 for 25 minutes; sprinkle with cheese and bacon. Bake an additional 5 minutes or until cheese melts.
From "Progressive Farmer" January 1992; Peggy Huffstetler, Lebanon, TN