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Recipe: Idaho Truck Stop Potatoes (makes 12-15 servings)

Side Dishes - Potatoes
IDAHO TRUCK STOP POTATOES

"Caterer John R. Harris, Jr. has pleased the palates and hearts or many area residents with his skill and unflappable optimistic personality. John adapted this recipe from a dish served with breakfast at a truck stop in Idaho. Since its presentation to Decatur appetites, this most sought-after recipe is generously shared with readers here. A marvelous addition to brunch or barbecue or just by itself, but not for those counting fat grams."

5 pounds small red potatoes
2 large onions, chopped
3/4 cup melted butter
2 cups sour cream
3 cans tomato bits, drained
8 ounces Monterey Jack cheese, shredded
8 ounces sharp Cheddar cheese, shredded
Salt and ground cayenne pepper (to taste)
2 fresh tomatoes, chopped
1 avocado, sliced
1 bunch green onions, cut into small circles
1 cup sour cream, room temperature

Boil the potatoes in water to cover in a saucepan just until tender; drain well. Dice the unpeeled potatoes.

Combine the potatoes, onions and butter in a baking pan and mix well.

Bake at 350 degrees F or just until the top begins to brown, stirring occasionally. Remove from the oven and cool slightly.

Combine the potato mixture, 2 cups sour cream, tomato bits, Monterey Jack cheese and Cheddar cheese in a bowl and mix well. Season with salt and cayenne. Spoon into a 3-quart glass casserole.

Bake at 350 degrees F until heated through.

Surround with the fresh tomatoes, avocado and green onions. Spread the 1 cup sour cream down the center of the dish. Serve immediately.

Makes 12-15 Servings
From: John R. Harris, Jr.
Source: Southern Settings by Decatur General Hospital
MsgID: 1434994
Shared by: Betsy at Recipelink.com
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