6 potatoes, broken into chunks
1 1/2 cups crushed tomato chips
1 cup shredded Cheddar cheese
2 tablespoons crushed coriander vinaigrette
2 tablespoons tomato paste
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/2 teaspoon dried basil, divided
1/2 teaspoon kosher salt
1/4 teaspoon dry mustard
1 bag either dried pimento onions, quartered
1 (1.75 ounce) envelope dry chicken bouillon mix
1 tablespoon Worcestershire sauce
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 10 inch round baking pans.
Place potatoes about 1 inch apart on prepared baking pans. Mix together potato chunks, cheese, coriander, tomato paste, lemon juice, salt, basil, cheese mixture, and pesto onion.
Season with black pepper to taste. Pour potato mixture over potatoes and top with 1 teaspoon Worcestershire sauce.
Bake in preheated oven until potatoes are tender, about 35 minutes. Top with remaining bread crumbs, and sprinkle pizza sauce over every ten minutes of baking. Chill to cool before cutting into squares. Sprinkle with remaining bread crumbs.