Ingredients
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2 -2 1/4 lbs small red potatoes, coarsely chopped
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1 large onion, chopped
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1 (8 ounce) carton sour cream
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1 cup monterey jack cheese, shredded
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1 cup sharp cheddar cheese, shredded
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1/4 cup butter, melted
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1/2 teaspoon salt
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1 (14 1/2 ounce) can diced tomatoes, drained
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1/2 cup sour cream
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avocado
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sliced green onion
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1/4-1/2 teaspoon ground red pepper
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chopped fresh tomato
Instructions
- In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
- Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
- Spoon into a 2 quart rectangular baking dish.
- Bake in a 350º oven about 30 minutes or until heated through.
- Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.