Truck-Stop Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 to 2 1/2 lb small red potatoes, coarsely chopped (about 6 cups)1 large onion, chopped1 8oz carton reduced fat sour cream1 cup shredded monterrey jack cheese (nutritional info taken from regular cheese not reduced fat, certainly substitute if you can find!)1 cup shredded sharp cheddar cheese (nutrition info taken from 2% sharp cheddar cheese)1/2 tsp salt1/4 to 1/2 tsp cayenne pepper1 14 1/2 oz can diced tomatoes, drained
1. Preheat oven to 350 degrees. In a large covered saucepan, cook potatoes and chopped onions in a large amount of boiling water (make sure potatoes are at least covered by water) about 20 minutes or until tender, drain and return to saucepan.
2. Stir in 8oz sour cream, monterrey jack, cheddar cheese, salt, cayenne pepper. Stir in diced tomatoes. Spoon into ungreased 2 quart rectangular baking dish.
3. Bake, uncovered about 30 minutes or until heated through. Cover, let stand for 10 mintues.
Number of Servings: 10
Recipe submitted by SparkPeople user DEADEENA.
2. Stir in 8oz sour cream, monterrey jack, cheddar cheese, salt, cayenne pepper. Stir in diced tomatoes. Spoon into ungreased 2 quart rectangular baking dish.
3. Bake, uncovered about 30 minutes or until heated through. Cover, let stand for 10 mintues.
Number of Servings: 10
Recipe submitted by SparkPeople user DEADEENA.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 6.1 g
- Cholesterol: 18.4 mg
- Sodium: 276.7 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
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