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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Truck-Stop Potatoes Recipe

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This recipe for Truck-Stop Potatoes is from Cooking with Fayette County's Finest Vol. 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 2 1/2 lb. small red potatoes, coarsely chopped (about 6 cups)
1 large onion, chopped
1 (8-oz.) carton sour cream
1 cup shredded Monterey Jack cheese (4 oz.)
1 cup shreddedd sharp cheddar cheese (4 oz.)
1/2 tsp. salt
1/4 tsp. cayenne pepper, or to taste
1 (14 1/2-oz.) can diced tomatoes, drained
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Cook potatoes and chopped onion in boiling water for about 20 minutes or until tender; drain and return to pot.
3. Stir in sour cream, cheeses, salt, cayenne pepper and diced tomatoes.
4. Spoon into an ungreased 2-quart rectangular baking dish and bake about
thirty minutes or until heated through. Cover; let stand 10 minutes.

 

 

 

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