Best-Ever Potatoes
Two kinds of cheeses, sour cream, and a tomato topper make this potato side-dish recipe popular fare at home or away.
Prep Time:
25 mins
Total Time:
55 mins
Servings:
10 servings
Ingredients
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7 cups coarsely chopped small red potatoes
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1 cup chopped onion
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1 8-ounce carton dairy sour cream
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1 cup (4 oz.) shredded Monterey Jack cheese
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1 cup (4 oz.) shredded sharp cheddar cheese
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1/2 teaspoon salt
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1/4 to 1/2 teaspoon ground red pepper
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2 medium tomatoes, seeded and chopped
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. 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 350 degree F oven about 30 minutes or until heated through. Makes 10 servings.
To Tote
Cover tightly. Transport in an insulated carrier.
For 4 to 5 Servings
Prepare using the method above, except spoon into a 1-quart casserole.
Nutrition information
Calories 214, Total Fat 12 g, Saturated Fat 8 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 32 mg, Sodium 268 mg, Carbohydrate 19 g, Total Sugar 1 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 21%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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