Cottage Potatoes

1. 1

   Cook potatoes in water with their skins on; dice when cool to touch.

2. 2

   Chop parsley and green pepper.

3. 3

   Tear bread into small cubes.

4. 4

   Spray a 9 x 13 inch baking dishs with nonstick cookings spray; set aside.

5. 5

   In a small mixing bowl, combine cheddar cheese, parsley, pimento, green pepper and torn white bread.

6. 6

   Slowly pour mixture into baking dish.

7. 7

   In a small pyrex measuring cup, melt butter and then combine milk.

8. 8

   Pour on top of ingredients already in baking dish.

9. 9

   Sprinkle with crushed cornflakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.