Mexican Potatoes - cooking recipe

Ingredients

8 to 10 new potatoes, boiled in jackets
1 lb. mild Mexican Velveeta cheese, cut up in cubes
1/2 chopped onion
1 small jar pimento
1 tsp. parsley
1 tsp. paprika
1 tsp. garlic powder
3 slices bread, toasted and cubed
1 1/2 sticks butter, melted

Preparation

Cut up potatoes in chunks; place in a shallow 9 x 12-inch casserole dish.
Put cheese, onion and pimento on top of potatoes. Sprinkle on parsley, paprika and garlic powder.
Put toasted bread cubes on top; drizzle butter on top of toast.
Bake for 25 minutes at 350\u00b0.
Serves 6 to 8.