Cottage Potatoes

Name: Cottage Potatoes
Ingredients: 10 large or 15 small potatoes; 1 small jar chopped pimientos; 2 onions, chopped; 2 green peppers, chopped; 8 oz. Velveeta; 1 c. shredded sharp Cheddar; 1/2 stick margarine; 1/2 c. milk; bread crumbs; paprika

10 ingredients

8 steps

Ingredients

10 large or 15 small potatoes
1 small jar chopped pimientos
2 onions, chopped
2 green peppers, chopped
8 oz. Velveeta
1 c. shredded sharp Cheddar
1/2 stick margarine
1/2 c. milk
bread crumbs
paprika

Directions

1

Peel and cube potatoes.
2

Boil potatoes until not quite done. Drain.
3

Place potatoes in lightly buttered 13 x 9-inch baking dish.
4

Add pimientos, peppers and onions; stir.
5

On the side: slowly melt Velveeta, Cheddar cheese and butter in saucepan. Gradually add 1/2 cup milk and blend all.
6

Pour sauce over all. Sprinkle with dried bread crumbs, then paprika.
7

Cover with foil and bake at 350° for 45 minutes.
8

(Can be partially baked and reheated.)