Sunday, October 27, 2013

Best-Ever Potatoes

So.  This is sort of random.  Every day I receive about five different recipe emails from various websites.  More than half the time I look at the name/ingredients and think, "Ew.  That sounds just teeeeerrible."  But once in a while I find one that looks easy/yummy/interesting and I print it out.  This is one of those recipes.  It is a little on the spicy side so you may want to adjust the pepper jack - cheddar cheese ratio if you don't like spicy.  Here's the details.


7   cups coarsely chopped small red potatoes
1   cup chopped onion
1  8  ounce carton dairy sour cream
1   cup (4 oz.) shredded Monterey Jack cheese
1   cup (4 oz.) shredded sharp cheddar cheese 
1/2  teaspoon salt
1/4 - 1/2  teaspoon ground pepper
2   medium tomatoes, seeded and chopped
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.
Give it a try!!  I swear you will love this!

1 comment:

Shantel said...

This looks wonderful! Some of my very favorite recipes have come from you Howe ladies and I am excited to try this one out.