Pocatello Potatoes - cooking recipe

Ingredients

8 to 10 potatoes, boiled with skins on
1 lb. Velveeta cheese
1/2 c. chopped onions
1 small jar red pimento
1 stick melted butter or oleo
2 slices bread, cubed
salt and pepper to taste

Preparation

Cool
potatoes.
Cut
into
1-inch cubes, leaving skins on. Cube
cheese
and sprinkle over potatoes.
Place in 2 1/2 or 3-quart
casserole\tdish.
Add
onion,
pimento
and
bread cubes. Pour melted butter over the top and sprinkle with salt and pepper or
parsley and paprika, if desired.
Bake at 350\u00b0 until cheese melts.