2-2 1/4 lbs small red potatoes, coarsely chopped
1 large onion, chopped
1 (8 ounce) carton sour cream
1 cup monterey jack cheese, shredded
1 cup sharp cheddar cheese, shredded
1/4 cup butter, melted
1/2 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup sour cream (optional)
chopped fresh tomatoes (optional)
sliced green onions (optional)
In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
Spoon into a 2 quart rectangular baking dish.
Bake in a 350º oven about 30 minutes or until heated through.
Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.
Can be assembled earlier in the day and refrigerated until time to cook.