Total Time
Prep 25 mins
Cook 30 mins

Two kinds of cheeses and sour cream make these potatoes winners for any potluck, BBQ or family night dinner.

Ingredients Nutrition


  1. 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 well.
  2. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and red pepper.
  3. Stir in chopped tomatoes.
  4. Spoon into a 2-quart rectangular baking dish.
  5. Bake, uncovered, in a 350 degree F oven about 30 minutes or until heated through. Makes 10 servings.
  6. To Tote:
  7. Cover tightly. Transport in an insulated carrier.
  8. For 4 to 5 Servings:
  9. Prepare using 1/2 the amount of ingredients and the method above, except spoon into a 1-quart casserole.


Most Helpful

This recipe is a great begining to the best potatoes. DH did not like them, DD and myself thought the tomato was the deal breaker for us. I didn't measure the ingredients. I used about 7 small potatoes and diced them, a spoonful or two of sour cream and a mixture of cheddar cheese and some colbyjack that I already had shredded in the fridge from another night. i did toss in a few Tbsp of real bacon bits and I used a pinch of cayene pepper because I didn't know what ground red pepper was supposed to be. I added a little bit of garlic powder also. I think this would have been great without the tomatoes. thanks for sharing

Shawn C May 26, 2010

I'm really sorry for this rating. I didn't enjoy them. Only DH told me they were ok. Not the best. There was probably something missing. Maybe it would add more flavour to grill the onion in just a little bit of butter. I didn't like the tomatoes in it. Thanks Annacia for posting. I thought I would like it. Made for Market tag.

Boomette February 05, 2009

Super tasty. Most ingredients were needing to be used it, so it was a pleasure to serve. I actually liked it better, before it was baked. Thanks for the great recipe.

Chef Johnsonville July 06, 2008

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