TRUCK STOP POTATOES

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TRUCK STOP POTATOES image

This satisfying casserole will bring you back for seconds!

Provided by Judy W

Categories     Potatoes

Time 55m

Number Of Ingredients 11

2-1/2 lb small red potatoes, coarsely chopped (5 cups)
1 large onion, chopped
1 8 oz. carton sour cream
1 c shredded monterey jack cheese
1 c shredded sharp cheddar cheese
1/4 c butter, melted
1/2 tsp salt
1/4-1/2 tsp ground red pepper
1 can(s) 14-1/2 oz. diced tomatoes, drained
1/2 c sour cream (optional)
chopped fresh tomato, chopped avocado & sliced green onion (optional)

Steps:

  • 1. In a large covered saucepan, cook potatoes & 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 & red pepper. Stir in diced tomatoes. Spoon into a 2 quart rectangular baking dish.
  • 3. Bake at 350^ about 30 minutes or until heated through. Top with the 1/2 cup sour cream, fresh tomato, avocado & green onions, if desired.

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