Grande Potatoes

• 4 to 5 potatoes
• 1/3 c. butter
• 1/2 red bell pepper, coarsely chopped
• 1/2 onion, coarsely chopped
• 1 (10 1/2 oz.) can cream of celery soup
• 1/2 c. milk
• dash of hot pepper sauce
• 1 (4 oz.) can chopped green chilies, drained
• 1/2 tsp. salt
• 1/4 c. grated Cheddar cheese

1. Boil potatoes with skins on until done.
2. Drain and let cool. Thinly slice unpeeled potatoes.
3. In skillet, melt butter and saute pepper and onion until tender.
4. Add soup, milk and 4 ounces of cheese and stir over low heat until cheese is melted.
5. Stir in hot pepper sauce, green chilies and salt.
6. Add potatoes and toss gently.
7. Pour into buttered casserole and top with 1/4 cup grated cheese.
8. Cover and bake at 350u0b0 for 30 minutes or until bubbly. Serves 6 to 8.

potatoes, butter, red bell pepper, onion, cream of celery soup, milk, pepper sauce, green chilies, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082333 (may not work)