Kraft creamy potato bake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Potatoes, peeled and cubed |
| 1 | pack | Velveta Cheese, cubed |
| 2 | tablespoons | Parkay Gold Margarine |
| ¾ | cup | Miracle Whip Salad Dressing |
| ¼ | cup | Sour Cream |
| 5 | slices | Bacon, crisp and crumbled |
| 4 | xes | Green Onions, sliced |
| ¼ | cup | Pimento, chopped |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Paprika |
Directions
1) Heat oven to 350 F. Cook potatoes in boiling salted water and drain.
Combine potatoes, half the cheese and margarine and stir over low heat
until cheese is melted.
2) Add salad dressing, sour cream, 2 tb bacon, 2 tb onions, pimento and
pepper. Mix well. Spoon into a 2 qt casserole.
3) Top with remaining cheese, bacon and onions. Sprinkle with paprika.
4) Bake 25 minutes or until thoroughly heated.
Tip: This recipe reheats perfectly the next day so make it ahead.
Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120