6 medium red potatoes, washed, unpeeled, & cut into 1x1x1/4-inch pieces
1 medium onion, finely diced
1/3 block of Velveeta Cheese
1 large jar sliced pimiento (do not drain)
3/4 stick of butter, cut into cubes or slices
1/2 tsp. Lawry's Seasoned Salt (not too much, the cheese is salty)
1/2 tsp. garlic powder (or to taste)
1/2 tsp. freshly ground black pepper

Optional Additions:

crumbled cooked bacon or finely diced ham
diced green pepper or diced pickled jalapenos

Preheat oven to 350°F.

Heavily spray 9x13-inch baking dish with non-stick spray, especially corners.

In a large bowl combine everything except Velveeta and butter. Mix well.

Pour potato mixture into baking dish and dot top with cheese and butter, make sure you place a piece of cheese and a piece of butter in each corner. Cover very tightly with foil. Place the baking dish in the oven on the center rack on a piece of foil larger than the baking dish to catch anything that might bubble over. (Bubble-overs are common with this dish.)

Bake 45-60 minutes until potatoes are just tender. Remove from oven, stir gently to mix but not mush potatoes. Tightly re-cover with the foil and let stand a minimum of 5-10 minutes before serving.

Perfect with anything grilled or barbequed and great as a breakfast or brunch side dish. Reheat just until hot in microwave; stir after heating.

Submitted by: Felicia Thiel