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Truck Stop Potatoes




Source of Recipe


RC: Taney/ Hometown Cooking Magazine (no longer published)


List of Ingredients




5 cups chopped small red potatoes (about 2 1/2 lbs)
1 large sweet onion, diced
8 ozs sour cream
1 cup shredded Monterey Jack Cheese
1 cup shredded sharp cheddar cheese
1/4 cup butter, melted
kosher salt & freshly ground pepper, to taste
14 1/2 oz can diced tomatoes, drained





Recipe



Cook potatoes and diced onion in a small amount of water for 15 minutes, drain.
Stir in the sour cream, cheeses, melted butter and salt & pepper.
Stir to blend all together.
Fold in the drained tomatoes.
Spoon into lightly pam sprayed 9x13 baking dish.
Bake at 350º for 30 minutes.