10 good sized potatoes
8 oz. shredded cheddar cheese
1 2 oz. jar pimentos, drained and diced
1 tbsp. chopped onion
1 green pepper, diced
1 slice fresh white bread, cut into small pieces
1/2 c. melted butter
1 tsp. salt
1/2 tsp. pepper
1/2 c. milk
3/4 c. cornflake crumbs

Preheat oven to 325°F. Place potatoes in a large pot and cover with water. Bring water to a boil, then reduce heat, cover, and cook until done. Peel and dice. Put in a 9 x 13 baking dish. Mix other ingredients except milk and cornflake crumbs. Pour over potatoes, mixing well. Drizzle milk over potato mixture and cover with cornflake crumbs.

Bake one hour.