Velveeta Truck Stop Potatoes

By Dolphl1970

Ingredients

• 2-1/2 pounds of russet potatoes, peeled and cubed
• 2 tablespoons of butter
• Salt and pepper, to taste
• 1/2 cup of chopped onion
• 1 can Rotel tomatoes, drained
• 1-1/2 cups of sour cream
• 1/2 pound of Velveeta cheese, shredded

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 9 x 9 inch baking dish; set aside.

Bring a large pot of salted water to a boil; add the potatoes and cook for about 3-4 minutes, drain and set aside to cool slightly. You just want to parboil the potatoes.

Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 3-4 minutes.

Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to butter baking dish and bake for about 35-40 minutes or until hot.