Truckstop Potatoes

• 2 - 2 1/4 lbs small red potatoes, coarsely chopped
• 1 large onion, chopped
• 1 (8 ounce) carton sour cream
• 1 cup monterey jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon ground red pepper
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/2 cup sour cream (optional)
• chopped fresh tomato (optional)
• avocado (optional)
• sliced green onion (optional)

1. In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
2. Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
3. Spoon into a 2 quart rectangular baking dish.
4. Bake in a 350u0b0 oven about 30 minutes or until heated through.
5. Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.

red potatoes, onion, sour cream, cheese, cheddar cheese, butter, salt, ground red pepper, tomatoes, sour cream, fresh tomato, avocado, green onion

Taken from www.food.com/recipe/truckstop-potatoes-124422 (may not work)