Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 larges | Baking potatoes |
| \N \N | Oil |
| 1 teaspoon | Sugar |
| 1 teaspoon | Paprika |
| 1 3/16 pounds | Velveeta pasteurized process cheese spread; cubed |
| ½ cup | Kraft real mayonnaise |
| ¼ cup | Milk |
| 1 teaspoon | Kraft pure prepared mustard |
| ¼ teaspoon | Garlic powder |
Cut each potato lengthwise into eighths; place, cut side down, in 15x10x1-inch jelly roll pan; brush with oil. Sprinkle with half of combined sugar and paprika. Broil 10 minutes or until potatoes bubble slightly.
Turn; brush with oil. Sprinkle with remaining sugar mixture; continue broiling until potatoes are golden brown and tender. Combine remaining ingredients in saucepan; stir over low heat until smooth. Serve over potatoes. 4 to 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .