In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for

By barbgreenfield

Ingredients

• Ingredients
• 7 cups coarsely chopped small red potatoesOn Sale
• 1 cup chopped onionOn Sale
• 1 8-ounce carton dairy sour creamOn Sale
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 1 cup (4 oz.) shredded sharp cheddar cheeseOn Sale
• 1/2 teaspoon saltOn Sale
• 1/4 to 1/2 teaspoon ground red pepper
• 2 medium tomatoes, seeded and choppedOn Sale
• \

Preparation

Step 1

In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for 12 to 15 minutes or until tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into a 2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven about 30 minutes or until heated through. Makes 10 servings.

To Tote
Cover tightly. Transport in an insulated carrier.

For 4 to 5 Servings
Prepare using the method above, except spoon into a 1-quart casserole.