TRUCK STOP POTATOES

Truck Stop Potatoes

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Judy W

By
@zoobie

This satisfying casserole will bring you back for seconds!

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
25 Min
Cook:
30 Min

Ingredients

  • 2-1/2 lb
    small red potatoes, coarsely chopped (5 cups)
  • 1 large
    onion, chopped
  • 1
    8 oz. carton sour cream
  • 1 c
    shredded monterey jack cheese
  • 1 c
    shredded sharp cheddar cheese
  • 1/4 c
    butter, melted
  • 1/2 tsp
    salt
  • 1/4-1/2 tsp
    ground red pepper
  • 1 can(s)
    14-1/2 oz. diced tomatoes, drained
  • 1/2 c
    sour cream (optional)
  • ·
    chopped fresh tomato, chopped avocado & sliced green onion (optional)

How to Make TRUCK STOP POTATOES

Step-by-Step

  1. In a large covered saucepan, cook potatoes & chopped onion in a small amount of boiling water about 15 minutes or until tender; drain.
  2. Stir in 8 ounces sour cream, cheeses, melted butter, salt & red pepper. Stir in diced tomatoes.
    Spoon into a 2 quart rectangular baking dish.
  3. Bake at 350^ about 30 minutes or until heated through.
    Top with the 1/2 cup sour cream, fresh tomato, avocado & green onions, if desired.

Printable Recipe Card

About TRUCK STOP POTATOES

Course/Dish: Potatoes



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