TRUCK STOP POTATOES

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Paula George
Need to try these for your next gathering side dish! Delish!

TRUCK STOP POTATOES
3 Quarts - 12 Servings

Preheat oven to 350°

2 lb. small red potatoes, cubed with skin on
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups diced ripe tomatoes
¼ cup chopped green onion tops
½ cup sour cream
1 stick (1/4 lb.) butter, melted

Boil potatoes just until tender. Drain and pour on cookie sheet. Drizzle with melted butter. Sparingly, sprinkle with salt and black pepper.

Bake in 350 degree oven for 15 minutes. (This dries the potatoes).
Pour into mixing bowl and add all other ingredients. Toss together.
Pour into serving dish and WOW!