Aunt Rita's Potatoes

My husband’s Aunt Rita always used to make these tasty potatoes when we went to her house for Christmas. We always went back for seconds if there were any left. They are a family favorite.

Recipe

• 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

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.

Tips From Our Test Kitchen: Try using different types of shredded cheese or garlic croutons instead of cornflake crumbs.

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