Aunt Rita's Potatoes

  • Yield: 12 to 15 servings

"My husband's Aunt Rita always used to make these tasty potatoes when we went to her house for Christmas. We always went back for seconds if there were any left. They are a family favorite."


10medium potatoes
8ounces shredded Cheddar cheese
1 (2-ounce) jar pimientos, drained and diced
1tablespoon chopped onion
1 green bell pepper, diced
1slice fresh white bread, cut into small pieces
1/2cup melted butter
1teaspoon salt
1/2teaspoon pepper
1/2cup milk
3/4cup cornflake crumbs


  1. Preheat oven to 325F.
  2. 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.
  3. Put in a 13 x 9-inch baking dish. Mix other ingredients except milk and cornflake crumbs.
  4. Pour over potatoes, mixing well.
  5. Drizzle milk over potato mixture and cover with cornflake crumbs. Bake one hour.

Tips From Our Test Kitchen: Try using different types of shredded cheese or garlic croutons instead of cornflake crumbs.

Patty Strock, Liberty Center, Ohio

Nutritional Info *per serving

  • Glycemic Load 29
  • Calories 300
  • Fat 15g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4g
  • Cholesterol 40mg
  • Sodium 420mg
  • Potassium 830mg
  • Carbohydrate 35g
  • Fiber 4g
  • Sugars 3g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 45%
  • Calcium 20%
  • Iron 10%