Recipe: Cheese Tomato Potato Bake
Description: This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno. If you can't find Rotel tomatoes, use a 14.5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos.
Ingredients: [{"text": "2 lbs russet potatoes, peeled and diced"}, {"text": "1 medium white onion, peeled and chopped"}, {"text": "4 tablespoons melted butter"}, {"text": "1 cup grated monterey jack cheese"}, {"text": "1 cup grated cheddar cheese"}, {"text": "1 can Rotel Tomatoes (drained)"}, {"text": "8 ounces sour cream"}, {"text": "4 slices bacon, cooked and crumbled"}, {"text": "additional grated cheese (optional)"}]
Instructions: Preheat oven to 350&deg;F.
Cook potato and onion in boiling salted water until potatoes are just tender, drain.
Add butter, cheeses, tomatoes and sour cream, stir to combine.
Place mixture in a baking dish, top with bacon and additional cheese if desired.
Bake 20-25 minutes.
