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Jan 5, 2010

Best-Ever Potatoes

Best-Ever Potatoes


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7 cups coarsely chopped small red potatoes

1 cup chopped onion

1 8-ounce carton dairy sour cream

1 cup (4 oz.) shredded Monterey Jack cheese

1 cup (4 oz.) shredded sharp cheddar cheese

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground red pepper

2 medium tomatoes, seeded and chopped

In a large saucepan cook potatoes and chopped onion, covered,

in a small amount of boiling water for 12 to 15 minutes or until

tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar

cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into

a 2-quart rectangular baking dish. Bake, uncovered, in a 350F oven

about 30 minutes or until heated through.