Cheese Tomato Potato Bake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos. Ingredients:
2 lbs russet potatoes, peeled and diced |
1 medium white onion, peeled and chopped |
4 tablespoons melted butter |
1 cup grated monterey jack cheese |
1 cup grated cheddar cheese |
1 can rotel tomatoes (drained) |
8 ounces sour cream |
4 slices bacon, cooked and crumbled |
additional grated cheese (optional) |
Directions:
1. Preheat oven to 350°F.
2. Cook potato and onion in boiling salted water until potatoes are just tender, drain.
3. Add butter, cheeses, tomatoes and sour cream, stir to combine.
4. Place mixture in a baking dish, top with bacon and additional cheese if desired.
5. Bake 20-25 minutes.
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