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.