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Chicago Potatoes




Source of Recipe


Internet


List of Ingredients




10 good-sized potatoes
8 ounces shredded Cheddar cheese
1 2-ounce jar pimentos, drained and diced
1 tablespoon chopped onion
1 green pepper, diced
1 slice fresh white bread, cut into small pieces
1/2 cup melted butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
3/4 cup cornflake crumbs


Recipe



Preheat oven to 325 degrees. Place potatoes in a large pot and cover with water. Bring water to a boil, then reduce heat, cover, and cook until done. Peel and dice. Put in a 9-by-13-inch baking dish. Mix other ingredients except milk and cornflake crumbs. Pour over potatoes, mixing well. Drizzle milk over potato mixture and cover with cornflake crumbs. Bake one hour. Serves 12 to 15.