Cottage Potatoes - cooking recipe

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

Preparation

Peel and cube potatoes.
Boil potatoes until not quite done. Drain.
Place potatoes in lightly buttered 13 x 9-inch baking dish.
Add pimientos, peppers and onions; stir.
On the side: slowly melt Velveeta, Cheddar cheese and butter in saucepan. Gradually add 1/2 cup milk and blend all.
Pour sauce over all. Sprinkle with dried bread crumbs, then paprika.
Cover with foil and bake at 350\u00b0 for 45 minutes.
(Can be partially baked and reheated.)