Recipes I Love ~ Truck Stop Potatoes

Recipes I Love ~ Truck Stop Potatoes

This is an amazingly yummy dish I found in the Taste of Home magazine some time back.  

Truck Stop Potatoes

2 pounds small red potatoes
1 cup chopped onion
8 oz sour cream
1 cup shredded Monterey jack cheese
1 cup shredded cheddar
½ t salt
¼ t cayenne pepper
1 14 oz can diced tomatoes

Preheat oven to 350.  In a large sauce pan, cook potatoes and chopped onion, covered, in a large amount of boiling water for 20 minutes or until tender.  Drain and return to saucepan.  Stir in sour cream, cheeses, and drained diced tomatoes.  Spoon into baking dish.  Bake, uncovered sbout 30 minutes or until heated through.  

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