TRUCKSTOP POTATOES

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Definately NOT a low calorie, low fat recipe. You can make them less fattening by prepare as directed except use light sour cream, reduced fat cheeses, and reducing the butter to 2 tablespoons. Omit chopped avocado.

Provided by Lvs2Cook

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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.

Nutrition Facts : Calories 266.6, Fat 16.9, SaturatedFat 10.6, Cholesterol 44.6, Sodium 387.5, Carbohydrate 21.2, Fiber 2.8, Sugar 3, Protein 8.7

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