Best-Ever Potatoes

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

• Ready In: 55 mins
• Serves: 10

Ingredients

• 7  cups small red potatoes, coarsely chopped
• 1  cup onion, chopped
• 1 (8 ounce) carton sour cream
• 1  cup monterey jack cheese, shredded
• 1  cup sharp cheddar cheese, shredded
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon  ground red pepper
• 2  medium tomatoes, seeded and chopped (optional)

Directions

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.