1/2 lb. bacon, cut into sm. pieces
8-10 scallions or 1/2 sm. onion, diced
5 lb. white potatoes, peeled and cubed
Mexican Velveeta cheese
12 oz. cream cheese

In large pot cook bacon and onions until bacon is crispy. Add potatoes and cover with water. Cook over medium high heat until potatoes are done. Remove from heat and stir in Velveeta and cream cheese until melted. Serve.