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Truck Stop Potatoes




Source of Recipe


Taney






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
  






Instructions



1. 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.