4 c. cubed hot cooked potatoes
1/2 lb. Velveeta, cubed
2 tbsp. butter
5 crisply cooked bacon slices, crumbled
1/4 c. green onion slices
3/4 c. mayonnaise
1/4 c. sour cream
2 oz. jar chopped pimento, drained
1/4 tsp. pepper
1/4 tsp. paprika

In large saucepan combine potatoes, 1/4 pound Velveeta and butter; stir over low heat until cheese is melted. Add 2 tablespoons bacon, 2 tablespoons onion, salad dressing, sour cream, pimento and pepper; mix well. Spoon into 1 1/2-quart casserole. Top with remaining Velveeta, bacon and onions. Sprinkle with paprika. Bake at 350 degrees for 20-25 minutes.