Truck Stop Potatoes
Source of Recipe
Web
List of Ingredients
5 cups chopped small red potatoes (about 2 1/2 pounds)
1 large sweet onions, diced
1 (8 ounce) container sour cream
1 cup shredded monterey jack cheese
1 cup shredded sharp chedder cheese
1/4 cup butter, melted
Kosher salt and freshly ground pepper, to taste
1 (14 1/2 ounce) 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, salt and pepper. Stir to blend all together. Fold in the drained tomatoes. Spoon into lightly pam sprayed 9x13" baking dish. Bake at 350 degrees for 30 minutes.
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