Truck Stop Potatoes

Serves: 13
Total Calories: 566


5 pounds small red potatoes
2 large onions, chopped
3/4 cup butter, melted
3 cups sour cream, divided
3 (15-ounce) cans tomatoes bits, drained
1 (8-ounce) package shredded Monterey Jack cheese
1 (8-ounce) package shredded sharp cheddar cheese
salt and cayenne pepper to taste
2 fresh tomatoes, chopped
1 avocado, sliced
1 bun green onions, cut into small circles


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.

Nutritional Facts:

Serves: 13
Total Calories: 566
Calories from Fat: 281

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

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