TRUCKSTOP POTATOES

 

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Ingredients

  • 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)
  • avocados (optional)
  • sliced green onions (optional)

Directions

  • 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.
  • Source: Tessa/CK

Notes

Categories: Dinner  Potato  Side Dish 

Author Credit: Tessa/CK

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