Monday, May 31, 2010


Every time I serve these potatoes everyone says how wonderful and how different they are. I really, really wish I could take credit for the recipe but the original recipe comes from “Southern Settings Cookbook.” This recipe fits my simple and easy criteria for entertaining as it can be made ahead and heated just before serving. I have changed the method of preparation to make it simpler. I also gave the title a more descriptive name.


2 ½ lb. small red potatoes, coarsely chopped about 7 cups
1 large onion, chopped (or 2 smaller ones)
1 (8oz) carton sour cream
1 c (4oz) Monterey Jack cheese, shredded, I use Mexican Supremo Chihuahua-brand Quesco Blanco Para Fundir White Natural Melting Cheese
1 c (4oz) sharp Cheddar cheese, shredded
¼ c butter, melted
½ t salt
¼ to ½ t ground red pepper ( I use the ½ teaspoon)
1 (14.5 oz) can diced tomatoes, drained, I use petite diced, well drained
½ c sour cream for garnish, optional
Chopped fresh tomato, chopped avocado and sliced green onions for garnish, optional

In a large saucepan, put a penny in the bottom to signal that water is getting low. Then put in vegetable steamer. Put water in just to the bottom of the vegetable steamer.  Wash and coarsely chop the potatoes and onions. Put into steamer, water should not be touching the potatoes. Turn heat to high and steam for 15 to 20 minutes or until the potatoes are tender. Drain the tomatoes. In a large bowl put the sour cream, the cheeses, butter, salt and red pepper. Stir to combine. When potatoes and onion are tender, spoon into the sour cream mixture. Gently stir in well-drained tomatoes. Spoon into a 3-quart rectangular baking dish sprayed with cooking spray. Bake in a 350° oven about 30 minutes or until heated through out. If desired, top with the ½-cup sour cream, chopped fresh tomatoes, chopped or sliced avocado and chopped green onions. NOTE: Small red potatoes were not available at the Farmer’s Market yet so I used German Butter Ball potatoes that the farmer has had stored. The Butter Ball potatoes are in the same category as red potatoes as they are both waxy not starchy potatoes.

Put a penny in the bottom of a pot.  This gives you warning when you are steaming that water is going dry.  When the penny starts to make noise, the water is almost gone.

Put a vegetable steamer in the pot.

Wash the potatoes well.

Coarsely chop potatoes and onions.

Add water to the pot to just below the vegetable steamer.

Drain tomatoes.

Grate cheeses.

Mix sour cream, butter, cheeses, salt and red pepper together.

Spray with cooking spray a 3-quart baking dish.

Potatoes are tender when it is easy to pierce them with a fork.

Spoon cooked potatoes into sour cream mixture.

Gently mix potatoes and sour cream mixture together.

Gently stir in drained tomatoes.

Pour into baking dish.

Bake in 350°F until heated thorough out.

Chop fresh tomatoes, green onions and avocado.

Garnishes ready.

Baked potatoes.

Ready to serve.  Enjoy!

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