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Pot Luck Potatoes

Margie Scanlon Dineen

  • 8 to l0 medium red potatoes
  • 1 jar (2 oz.) chopped pimientos, drained
  • 1/2 cup chopped onion
  • 1/8 teas. garlic salt
  • 1/8 teas. onion salt
  • 1 lb. cheddar cheese, cut into small cubes
  • 2 slices bread, cut into cubes
  • 1/4 cup butter or margarine, melted

Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into l-in. cubes. Place in an ungreased 2 1/2 qt. baking dish. Add pimentos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Place the bread cubes on top and pour butter over all. Bake uncovered at 350 for 30 min. or until bread is toasted.

10 -12 servings.

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