Boil potatoes in water to cover in a saucepan just until tender; drain well. Dice unpeeled potatoes. Combine potatoes, onions, and butter in a baking pan and mix well. Bake at 350° or just until top begins to brown, stirring occasionally. Remove from oven and cool slightly. Combine potato mixture, 2 cups sour cream, tomato bits, and cheeses in a bowl and mix well. Season with salt and cayenne. Spoon into a 3-quart glass casserole. Bake at 350° until heated through. Surround with fresh tomatoes, avocado, and green onions. Spread remaining sour cream down the center of the dish, if desired. Serve immediately.
Note: Potatoes will bake in a hurry if boiled in salted water for 10 minutes before popping them into a very hot oven.
Fun Fact: The Image is of The Hadrien Gate and the Cardo Maximum in Petra.
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