Recipe: Kraft Creamy Potato Bake (using Velveeta and Miracle Whip)

KRAFT CREAMY POTATO BAKE

4 large potatoes, peeled and cubed
1 pkg Velveeta cheese, cubed, divided use
2 tbsp Parkay Gold margarine
3/4 cup Miracle Whip Salad Dressing
1/4 cup sour cream
5 slices bacon, crisp and crumbled, divided use
4 green onions, sliced, divided use
1/4 cup pimento, chopped
1/4 tsp ground black pepper
1/4 tsp paprika

Preheat oven to 350 degrees F.

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 tbsp bacon, 2 tbsp 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.

Servings: 6