7 cups fingerling potatoes, chopped
1 cup onion, chopped
1 (8 oz.) sour cream (light if desired)
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
1/2 tsp. salt
1/4 to 1/2 tsp. ground red pepper
2 medium potatoes, chopped
In large saucepan, cook potatoes and chopped onion, covered in a small amount of boiling water for 15 minutes, or until tender. Drain. Stir in sour cream, cheeses, salt and red pepper. Stir in chopped tomatoes. Put in a 2-quart baking dish.
Bake uncovered in oven at 350 degrees for 30 minutes or until heated through.