Truck-Stop Potatoes

2 to 2 1/2 lb small red potatoes, coarsely chopped (about 6 cups)

1 large onion, chopped

1 8oz carton reduced fat sour cream

1 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 salt

1/4 to 1/2 tsp cayenne pepper

1 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.