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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Definately NOT a low calorie, low fat recipe. You can make them less fattening by prepare as directed except use light sour cream, reduced fat cheeses, and reducing the butter to 2 tablespoons. Omit chopped avocado. Ingredients:
2 -2 1/4 lbs small red potatoes, coarsely chopped |
1 large onion, chopped |
1 (8 ounce) carton sour cream |
1 cup monterey jack cheese, shredded |
1 cup sharp cheddar cheese, shredded |
1/4 cup butter, melted |
1/2 teaspoon salt |
1/4-1/2 teaspoon ground red pepper |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/2 cup sour cream (optional) |
chopped fresh tomato (optional) |
avocado (optional) |
sliced green onion (optional) |
Directions:
1. In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
2. Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
3. Spoon into a 2 quart rectangular baking dish.
4. Bake in a 350ยบ oven about 30 minutes or until heated through.
5. Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.
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