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This recipe was featured in Fellowship and Food.
4 cups cubed, hot, cooked potatoes
1/2 pound Velveeta, cubed and divided
2 tablespoons margarine
5 crisply cooked bacon slices, crumbled and divided
1/4 cup green onions, chopped and divided
3/4 cup salad dressing (mayo-type)
1/4 cup sour cream
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon black pepper
1/4 teaspoon paprika
In a large saucepan, combine potatoes, half the cheese and margarine. Stir over low heat until cheese is melted. Add 2 tablespoons bacon, 2 tablespoons onion, salad dressing, sour cream, pimientos and pepper. Mix well. Spoon into 1 1/2-quart casserole dish. Top with remaining cheese, bacon and onions. Sprinkle with paprika. Bake at 350 degrees for 20 to 25 minutes or until heated through.
Servings: 8. Serving size: 1/2 cup. Per serving: 297 calories, 8.2 g protein, 17.2 g fat, 22 g carbohydrates, 727 mg sodium, 36 mg cholesterol
Cathy Tower, Hamilton County Electric Cooperative