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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Two kinds of cheeses and sour cream make these potatoes winners for any potluck, BBQ or family night dinner. 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.
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