Best-Ever Potatoes

   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.
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