Truck Stop Potatoes

Truck Stop Potatoes

Serves 10.

Do you ever have one of those recipes that you look at over and over again, always wanting to make it, but you never do. This was one of those recipes. I'm so glad I finally got around to preparing it because now I want to make it again.

Source: Best Comfort Food magazine

2 lb. small red potatoes, coarsely chopped (about 6 cups)

1 c. chopped onion

8-oz. sour cream

1 c. shredded Monterey Jack (2 oz.)

1 c. shredded sharp cheddar cheese (2 oz.)

1/2 t. salt

1/2 t. cayenne pepper

3-4 vine-ripened tomatoes, chopped

1/2 c. sour cream (optional)

Chopped tomato, chopped avocado, and sliced green onions (optional)

Preheat oven to 35o degrees.

In a large saucepan, cook potatoes and chopped onion, covered, in a large amount of boiling water about 20 minutes, or until potatoes are tender.  Drain and return to saucepan.  Stir in sour cream, the Monterey Jack cheese, cheddar cheese, salt, and cayenne pepper.  Stir in chopped tomatoes.  

Spoon mixture into a 2-quart rectangular baking dish.  Bake, uncovered, for about 30 minutes or until heated through.  Cover and let stand for 10 minutes before serving.  If desired, top with the additional sour cream, fresh tomato, avocado, and green onions.

A Note From The Little Lady: The original recipe calls for one can of drained tomatoes rather than fresh.  If you're in a pinch, feel free to used canned, but otherwise, I think fresh is always better.