TRUCK STOP POTATOES

Truck Stop Potatoes Recipe

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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)

Step-By-Step

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

About TRUCK STOP POTATOES

Course/Dish: Potatoes