Truckstop Potatoes

Definately NOT a low calorie, low fat recipe. You can make them less fattening by prepare as directed except use light sour cream, reduced fat cheeses, and reducing the butter to 2 tablespoons. Omit chopped avocado.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 2 -2 1⁄4 lbs small red potatoes, coarsely chopped
• 1  large onion, chopped
• 1 (8 ounce) carton sour cream
• 1  cup monterey jack cheese, shredded
• 1  cup sharp cheddar cheese, shredded
• 1⁄4 cup butter, melted
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon  ground red pepper
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1⁄2 cup sour cream (optional)
•  chopped fresh tomato (optional)
•  avocado (optional)
•  sliced green onion (optional)

Directions

1. In a large covered saucepan, cook potatoes and 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 and red pepper. Stir in diced tomatoes.
3. Spoon into a 2 quart rectangular baking dish.
4. Bake in a 350º oven about 30 minutes or until heated through.
5. Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.