Best Cheese Tomato Potato Bake Recipes

CHEESE TOMATO POTATO BAKE

Cheese Tomato Potato Bake image

This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.

Provided by Lorac

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs russet potatoes, peeled and diced
1 medium white onion, peeled and chopped
4 tablespoons melted butter
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
1 can Rotel Tomatoes (drained)
8 ounces sour cream
4 slices bacon, cooked and crumbled
additional grated cheese (optional)

Steps:

Preheat oven to 350°F.
Cook potato and onion in boiling salted water until potatoes are just tender, drain.
Add butter, cheeses, tomatoes and sour cream, stir to combine.
Place mixture in a baking dish, top with bacon and additional cheese if desired.
Bake 20-25 minutes.

Nutrition Facts : Calories 739.2, Fat 52.4, SaturatedFat 29.9, Cholesterol 127.1, Sodium 643.6, Carbohydrate 45.7, Fiber 5.4, Sugar 3.3, Protein 23.4

POTATO-TOMATO CHEESE BAKE

Potato-Tomato Cheese Bake image

This is a great recipe to use up tomatoes from your garden! You can add in some Parmesan cheese to the tomato mixture also if desired.

Provided by Kittencalrecipezazz

Categories Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons butter (can use olive oil in place of butter)
1 medium onion, sliced
2 tablespoons minced fresh garlic (or to taste)
3 lbs plum tomatoes, chopped (can use 2 pounds)
1 tablespoon hot sauce (or to taste or use Tabasco to taste)
1/2-1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and black pepper
3 lbs russet potatoes (peeled and sliced into about 1/8-inch slices)
3 cups monterey jack cheese (or to taste, or use a similar cheese)
parmesan cheese

Steps:

Set oven to 400 degrees.
Butter a 13 x 9-inch baking dish.
Melt the butter in a large skillet over medium-high heat; add in onion and garlic, saute for about 5 minutes or until softened.
Add in chopped plum tomatoes, hot sauce, basil and thyme, saute for about 5 minutes, then season with salt and lots of black to taste.
Layer about 1/3 of the tomato mixture into the bottom of the baking dish, then half of the sliced potatoes then half of the cheese (about 1-1/2 cups).
Repeat the layers ending with the tomato mixture on top, then sprinkle Parmesan cheese on top of the tomato mixture (any amount desired).
Cover tightly with foil.
Bake for about 40-50 minutes.
Uncover and bake until browned on top and bubbling around the edges (about 20-25 minutes longer).

Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 15.8, Cholesterol 70.6, Sodium 445.6, Carbohydrate 51.9, Fiber 8.1, Sugar 8.9, Protein 20.9

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