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.
This Truck Stop Potatoes recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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