8 cups diced Fingerling potatoes

1 cup chopped onion

1  8 oz container reg or light sour cream

1 cup (4oz) shredded sharp cheddar cheese

1 1/2 cups (6oz) shredded Monterey Jack cheese

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground red pepper

2 medium tomatoes, seeded and chopped

Pre-heat oven to 350 degrees.

In large saucepan, cook potatoes and onion in a small amount of boiling water covered for 12 to 15 minutes or until tender.  Drain and stir in sour cream, cheeses, salt and red pepper.  Stir in tomatoes.  Put into a 1  quart casserole dish or 2 quart square  baking dish.  Bake uncovered 30 minutes or until heated through.