Shelly's Recipe

TRUCK STOP POTATOES

Category: Potatoes

5 lbs small red potatoes
2 large onions, chopped
3/4 cup melted butter
2 cups sour cream
3 cans tomato bits, drained
8 oz Monterey Jack cheese, shredded
8 oz sharp Cheddar cheese, shredded
Salt and ground cayenne pepper (to taste)
2 fresh tomatoes, chopped
1 avocado, sliced
1 bunch green onions, cut into small circles
1 cup sour cream, room temperature

Boil the potatoes in water to cover in a saucepan just until tender; drain well. Dice the unpeeled potatoes. Combine the potatoes, onions and butter in a baking pan and mix well. Bake at 350 or just until the top begins to brown, stirring occasionally. Remove from the oven and cool slightly.

Combine the potato mixture, 2 cups sour cream, tomato bits, Monterey Jack cheese and Cheddar cheese 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 the fresh tomatoes, avocado and green onions. Spread the 1 cup sour cream down the center of the dish. Serve immediately.

Makes 12-15 Servings