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MEXICAN POTATOES 
2 lb. bag hash brown potatoes
1 lb. milk Mexican Velveeta
1 pt. mayonnaise
Crisp bacon (optional)

Melt cheese in microwave in large bowl. Stir in mayonnaise until well mixed. Add to partially thawed potatoes. Sprinkle with crumbled bacon. Bake in 9 x 13 pan at 350 degrees, approximately 25-30 minutes or until nicely browned.

This is easy to half. Bake in 8 x 8 pan.

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