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Thursday, June 1, 2017

Best-Ever Potatoes

7 cups coarsely chopped small red potatoes
1 cup chopped onion
1 8-ounce carton dairy sour cream [224 g]
1 cup (4 oz.) shredded Monterey Jack cheese [112 g]
1 cup (4 oz.) shredded sharp cheddar cheese [112 g]
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
2 medium tomatoes, seeded and chopped
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. Stir in sour cream, Monterey Jack cheese, cheddar
cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into
a 2-quart rectangular baking dish. Bake, uncovered, in a 350F oven
about 30 minutes or until heated through.

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