Truckstop Potatoes

Name: Truckstop Potatoes
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 tomato (optional); avocado (optional); sliced green onion (optional)

13 ingredients

5 steps

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 tomato (optional)
avocado (optional)
sliced green onion (optional)

Directions

1

In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
2

Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
3

Spoon into a 2 quart rectangular baking dish.
4

Bake in a 350° oven about 30 minutes or until heated through.
5

Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.