Kraft Creamy Potato Bake
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
peeled, cubed |
|
| 1 | package |
velveeta cheese
cubed |
* |
| 2 | tablespoons |
margarine
|
|
| ¾ | cup |
salad dressing, mayonnaise style
|
|
| ¼ | cup |
sour cream
|
|
| 5 | slices |
bacon
crisp and crumbled |
|
| 4 | x |
scallions, spring or green onions
sliced |
*
|
| ¼ | cup |
pimentos
chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
peeled, cubed |
|
| 1 | package |
velveeta cheese
cubed |
* |
| 3E+1 | ml |
margarine
|
|
| 177 | ml |
salad dressing, mayonnaise style
|
|
| 59 | ml |
sour cream
|
|
| 5 | slices |
bacon
crisp and crumbled |
|
| 4 | x |
scallions, spring or green onions
sliced |
*
|
| 59 | ml |
pimentos
chopped |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
paprika
|
|
Directions
Heat oven to 350℉ (180℃). Cook potatoes in boiling salted water and drain.
Combine potatoes, half the cheese and margarine and stir over low heat until cheese is melted.
Add salad dressing, sour cream, 2 tablespoons bacon, 2 tablespoons onions, pimento and pepper.
Mix well. Spoon into a 2 quart casserole.
Top with remaining cheese, bacon and onions.
Sprinkle with paprika.
Bake 25 minutes or until thoroughly heated.
