| | Directions | | In a large saucepan, combine potatoes, half the cheese and margarine. Stir over low heat until cheese is melted. Add 2 tablespoons bacon, 3 tablespoons onion, salad dressing, sour cream, pimientos, and pepper. Mix well. Spoon into 1 1/2 qt casserole dish. Top with remaining cheese, bacon and onions, Sprinkle with paprika. Bake at 350° for 20 to 25 minutes or until heated through. |
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| Ingredients | | - |  | 4 cups cubed, hot, cooked potatoes |
| - | | 1/2 pound Velveeta, cubed and divided |
| - | | 2 tablespoons margarine |
| - | | 5 crispy cooked bacon slices, crumbled and divided |
| - | | 1/4 cup green onion, chopped and divided |
| - | | 3/4 cup salad dressing (mayo-type) |
| - | | 1/4 cup sour cream |
| - | | 1 jar chopped pimientos, drained (2 ounce jar) |
| - | | 1/4 teaspoon black pepper |
| - | | 1/4 teaspoon paprika |
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