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.